Linzer Macaroon Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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Here's a variation on the classic raspberry-jam-filled Viennese specialty, Linzertorte. Show off these cookies in a box that's lined with lace or a linen napkin, and trimmed with wire ribbon. Ingredients:
1 2/3 cups blanched slivered almonds |
1 1/3 cups sugar |
2 large egg whites |
1 teaspoon almond extract |
1/3 cup sliced almonds |
1/2 cup raspberry preserves |
2 tablespoons water |
powdered sugar |
Directions:
1. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).
2. Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.
3. Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.
4. Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
5. Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.
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