Toasted Almond and Strawberry Jam Cookies Sandwiches

Sandwich cookies sound like a really good deal as they come in two cookies plus a filling. Isn’t it a real bonus. Sandwich cookies have slightly longer ingredient lists than single cookies, but their fillings are all fast and simple, and these cookies are familiar and easy to make. They just look like something special. You can use quick frosting, chocolate and cream trufle fillings, jam and ice cream provide a lot of filling choices, and they can be mixed and matched with other cookies.

Sandwich cookies lend themselves to a two-steps or do-ahead preparation, make the cookies one day and fill them the next day. Any of these sandwich cookies can be wrapped individually and frozen for up to a month.

The craving for sandwich cookies had me stumbled onto this book entitled, “Big Fat Cookies” by Elinor Klivans. Elinor Klivan ia a notable cookbook author and food writer who has published articlesfor Bon appetit, Fine Cooking, Eat Well and the Washington Post. She is also a formet pastry chef, she is a member of IACP and lives in Candem, Maine. In her book there are 50 different gigantic, crispy, chewy or fancy-pants-sandwich version to choose from, but my favourate one will be the maple cranberry oatmeal cookies, absolutely marvellous, delicious and so adorable. But in this post, I would like to share this recipe that I had tried, the toasted almond and strawberry jam cookies sandwiches. They are really ideal for afternoon tea or even with a warm cup of coffee which I always prefer, a cup of illy espresso.

The shape of these jam-filled almond cookie sandwiches is limited only by your choice of cookie cutters, circles, rectangles, heart and stars are all good choice. If no cookies cutters, just cut the dough into neat rectangules or squares. The top cookie has a hole cut of its centre and is sprinkled with powdered sugar, so the bright jam shines though a white sugar-dusted top. Seedless rasberry, blueberry or blackberry jam make other good filling choices.


2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract (monin syrup)
3/4 teasppon almond extract (monin syrup)
1 cup (about 4 ounces) whole blanched almonds toasted and finely ground
6 tablespoons strawberry jam

Sift the flour and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minue. Stop the mixer and scrape the sides of the bowl as needed during mixing. On slow speed, mix in the vanilla, almond extract, and ground almonds. Mix in the flour mixture just until the flour is incorporated and the dough holds together.

Divide the dough in half and form into two 6-inch disks. Warp each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Remove one piece of dough from the refrigerator. Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 by 8 inches and 1/4 inch thick. Remove the top piece of wax paper and discard it. Use a cookie cutter to cut out 3 1/2 inch circles (or any shape you like) from the dough, leaving the cookies on the wax paper. Turn the wax paper over, peel off the paper and use a metal spatula to help palce the circles 1 inch apart on one of the preparedbaking sheets. (The cookies do not spread much.) Set aside the dough scraps. Using 2 clean pieces of wax paper, roll and cut the second piece of dough. Gather together all of the dough scraps, forming a smooth disk, and repeat the rolling and cutting process. You should have 20 cookies.

Cut a 1 inch circle (or other shape) from the centre of half of the cookies and remove these circles from the cookies (the wide end of a pastry tube works well for cutting the circles). The dough “holes” can be baked along with the cookies for snacks.

Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes. Cool the cookies for 15 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.

Turn the cookies without the holes botttom side up. Leaving a 1/4 inch edge, spread a rounded teaspoon of jam over each one. Sift powdered sugar over the cookies with the hole and place them on top of the jam-covered cookies.

The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.

I love and adore this cookies as the scent of almond will bring the freshness in you and sweetness of jam makes you feel so divine. I hope you will give it a go soon as festive season is just so near.

Love Sunny Yaw

22 Comments

  • MeiyeN
    September 9, 2007 - 10:33 pm | Permalink

    lovely.. so hearty looking 😉

  • Big Boys Oven
    September 9, 2007 - 11:34 pm | Permalink

    meiyen:
    They look so gorgeous as gifts.

  • ai wei
    September 9, 2007 - 11:59 pm | Permalink

    the cookies are nice! would like to try taht out. but then i dun usually use the measuring cups n prefer to weight them in grams.

    these instruction sounds complicated. think i need some days to ‘digest’.

    thanks for the recipe!~ ^^

  • Veron
    September 10, 2007 - 3:01 am | Permalink

    Beautiful! Love those heart imprinted cookies. I’d love to try these out!

  • ~Christine~Leng
    September 10, 2007 - 4:39 am | Permalink

    A recipe! whoa.. that’s great. but sounds kinda hard for me though.. Yummy and cute looking cookies! Love to have these cookies for tea time definitely!

  • KampungboyCitygal
    September 10, 2007 - 5:12 am | Permalink

    wah oi sum cookies..can i have some??

  • Kelly Mahoney
    September 10, 2007 - 8:36 am | Permalink

    All of these look delicious, but those little hearts are adorable. I may have to make those for a special occassion :)

  • tigerfish
    September 10, 2007 - 9:14 am | Permalink

    I like the scent of almond as well.Lovely cookies you have there.

  • Cynthia
    September 10, 2007 - 6:32 pm | Permalink

    These are beautiful and would make excellent presents.

  • Big Boys Oven
    September 10, 2007 - 8:47 pm | Permalink

    ai wei:
    will look into converting into metric… I had the same problem but i manage to find the conversion.

    veron:
    Please do try… you make wonders….lol

    christine leng:
    come, come we can sit down and enjoy tea and cookies….lol

    kampungboycitygal:
    can, can why not…lol

    kelly mahoney:
    make some for your bf…

    tigerfish:
    You will love them.

    cynthia:
    well spot on!

  • team bsg
    September 11, 2007 - 12:43 am | Permalink

    da cookies look very ‘western’ indeed. shud be a perfect tea time booster

  • teckiee
    September 11, 2007 - 2:55 am | Permalink

    …no oven is killing me…

    they look lovey.. should make lot of them and sell for val’s day

  • daphne
    September 11, 2007 - 3:38 am | Permalink

    I have been eying that book for sometime now but i think it’s your skill that churn out such beautifully crafted cookies. I can just imagine sinking my teeth in one of those!

  • wenching & esiong
    September 11, 2007 - 11:03 am | Permalink

    the jam-filled almond cookie looks delicious to me. but i think it would take me a long time to learn it by myself. :)

  • Nora B.
    September 11, 2007 - 1:35 pm | Permalink

    Sunny, those cookies look so irresistible! i would have trouble stopping myself from eat a few at a time. That book also looks very interesting, thanks for sharing that and also the recipe. I love sandwich cookies, but rarely make them. This makes me want to make a batch.

  • Anh
    September 11, 2007 - 4:33 pm | Permalink

    These cookies are very beautiful… I love how you get all the perfect shape!

  • wmw
    September 11, 2007 - 8:57 pm | Permalink

    The cookies are so sweet looking, warms the heart definitely…but fills the stomach too! ;o)

  • Big Boys Oven
    September 11, 2007 - 11:52 pm | Permalink

    team bsg:
    it is western….defintely not mooncake…lol

    teckiee:
    oven? your oven? val’s day nrext year…. so long? ….lol

    how are you? feeling better now?

    daphne:
    go now and buy this book… lots of goodies

    wenching & esiong:
    Defintely not! it is easy to make.

    nora b.:
    yes, yes do bake some and you will love them

    anh:
    thanks…. they are not difficult to make

    wmw:
    well said wmw! welcome back, love to hear about your trip.

  • Kate
    September 13, 2007 - 8:56 am | Permalink

    …or these are the type of cookies you bake to win ladies hearts:)

  • Mallow
    September 13, 2007 - 9:16 am | Permalink

    I love that book and have been looking forward to trying that recipe. Your cookies look like they turned out great!

  • Cookie baker Lynn
    September 13, 2007 - 12:07 pm | Permalink

    Just gorgeous! I have this book and now I’m inspired to try these beautiful cookies.

  • Big Boys Oven
    September 13, 2007 - 7:59 pm | Permalink

    kate:
    I wish I can, if not i have o try harder

    mallow:
    Do try those recipes

    cookies baker lynn:
    you will be the proud owner of this book

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