Raspberry Florentine Cookies as served at Biergarten, Germany Pavilion, EPCOT

By MJH

Ingredients

• Cookie Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• Filling:
• 2 cups raspberry jam (or jam of your choice)
• 1 cup sliced, blanched almonds

Preparation

Step 1

Combine flour, salt, and baking powder in a small bowl.
Set aside.

Using a mixer, beat together butter, sugar until fluffy and light.
Beat in egg and vanilla.
Once incorporated, slowly add the flour mixture.
Mix until just combined.
Do not overmix!

Place dough on a foil or parchment lined cookie sheet, spreading as thin as possible.
Cover with plastic wrap and put in refrigerator for 2 hours or until firm and easy to handle.

Preheat oven to 375.

Remove from fridge and roll flat to a thickness of about 1/4 inch. Place on a foil lined and greased cookie sheet.
Spread with jam and top with almonds.
Bake 15-20 minutes or until cooked through and the edges are browned.
Edges may brown faster than the center of the cookie.

Once cooked, cut into individual cookies.
To prolong freshness, store in sealed container in the refrigerator.