/ Recipe: Sandwich cookies with lemon-raspberry filling

Recipe Sandwich cookies with lemon-raspberry filling

  • Almond flour - 1/2 cup
  • Flour - 1/2 cup
  • Cornstarch - 1/4 cup
  • Salt - 1/2 teaspoonfuls
  • 1/2 cup butter
  • Confectionery sugar - 1/4 cup
  • Of sugar - 2 items. Spoons
  • Lemon, finely grated zest - 2 pieces
  • Crimson jam - 1/2 cup

Spoon two baking sheets with baking sheets orParchment paper, put aside. Mix together flour, starch and salt in a bowl. Beat butter, sugar, lemon zest and 1 tablespoon of lemon juice in a bowl with an electric mixer at medium speed, about 3 minutes. Reduce the speed and gradually add the flour in three sets, whisking after each addition. Wrap the dough with a plastic wrap and put in the refrigerator for 30 minutes. Preheat the oven to 175 degrees. Roll out the dough 3 mm thick. Put the dough on a baking sheet and freeze for 10 minutes. Using a knurled circular cutter, cut out the dough from the circles. You should get 40 laps. Bake the cookies to a pale golden color, from 10 to 11 minutes. Allow to cool slightly on sheets for baking. Put the cookies on the grill and allow to cool completely. Mix the jam in a small bowl with the remaining tablespoon of lemon juice. Spread 1 teaspoon of the mixture on the flat side of the half cookie, cover the top with the second half. Sprinkle with confectionery sugar. Cookies without a filling can be stored in an airtight container at room temperature for up to 3 days, cookies with a filling are best eaten on the same day as you cooked them.

Servings: 20

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