Lemon Raspberry Sandwiches

By KeyIngredient

Ingredients

• 1/2 c. almond flour
• 1/2 c. flour
• 1/4 c. cornstarch
• 1/2 tsp. salt
• 1 stick unsalted butter, room temp
• 1/4 c. powdered sugar, plus more for dusting
• 2 Tbsp. sugar
• Finely grated zest of 2 lemons
• 2 Tbsp. lemon juice
• 1/2 c. seedless raspberry jam

Preparation

Step 1

Line 2 baking sheets with parchment. Whisk together both flours, cornstarch and salt in bowl.

Put butter, sugars, lemon zest and 1 Tbsp. lemon juice into bowl of electric mixer fitted with paddle attachment. Beat on medium speed until fluffy about 3 min. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap and refrigerate 30 min.

Heat oven to 350. Place cold dough between 2 pieces of parchment and roll out to 1/8" thick. Transfer dough on parchment to a baking sheet, freeze 10 min.

Using a fluted (flower like) 1 1/2" round cutter, cut out dough; transfer to prepared baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10-11 min, rotating sheets halfway through. Let cool slightly on sheets on wire racks. Transfer cookies to racks to cool completely.

Place jam in small bowl and stir in remaining tablespoon lemon juice. Spread 1 tsp. jam mixture on the flat side of half of the cookies and sandwich with the remaining cookies. Dust with powdered sugar.

Filled cookies are best eaten the day they are made.