Description
Tender almond shortbread sandwiches with seedless raspberry preserves and powdered sugar windows.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (90 g) powdered sugar, plus 1/4 cup (30 g) for dusting
- 1 large egg yolk (18 g), room temperature
- 1 1/2 tsp (7 ml) vanilla extract
- 1/4 tsp almond extract
- 1 tsp finely grated lemon zest
- 2 cups (250 g) all-purpose flour
- 1 cup (96 g) fine blanched almond flour
- 1/2 tsp fine salt
- 2/3 cup (215 g) thick seedless raspberry preserves
Instructions
- Beat butter and 3/4 cup powdered sugar until smooth and slightly lighter, about 2 minutes.
- Mix in yolk, vanilla, almond extract, and lemon zest.
- Whisk both flours with salt. Mix into the butter on low just until soft clumps form.
- Divide into two disks, wrap, and refrigerate for 1 hour.
- Roll one disk at a time between parchment to 1/8 inch (3 mm). Cut 40 rounds; remove centers from 20 tops.
- Arrange on parchment-lined sheets and chill for 15 minutes. Heat the oven to 350°F (175°C).
- Bake one sheet at a time for 9-12 minutes, until edges are pale gold. Cool completely.
- Dust window tops with powdered sugar. Spread 1 tsp preserves on each base and add the tops to make 20 sandwiches.
Notes
Keep the dough and trays cool, roll evenly, and dust the tops before assembly so the jam windows stay bright.