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Raspberry-Almond Crumb Cookies

Pastry cutters are used as molds for these tart-like cookies; butter the pastry cutters well so they will slip off easily after baking.

  • Yield: Makes 22
Raspberry-Almond Crumb Cookies

Source: Martha Stewart Living, December/January 1995/1996


  • 1 1/2 cups very finely ground blanched almonds (5 1/4 ounces)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons seedless raspberry jam


  1. Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.

  2. Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.

  3. Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.

  4. Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.

  5. Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.

Reviews (8)

  • passionatepatissier 29 Jan, 2010

    I tried what mykele suggested... it saves you a lot of time and it turned out great! everybody loved them

  • HEIDI5522 17 Jan, 2010

    Do you have a rolling pin? Glass bottle? Put your nuts, or whatever, in between two sheets of wax paper and roll your rolling pin/bottle back and forth, pressing down. Voila...crumbs!

  • Twinklyone 16 Jan, 2010

    Since I don't have a nut grinder or food processor...any ideas where I can get an INEXPENSIVE mortar and pestle?

  • mykele 15 Jan, 2010

    How about baking in a 13 X 9 inch pan and after cooling, just cut with
    a biscuit cutter or cookie cutter for variety? Mykele

  • mcmaestas 15 Jan, 2010

    Maybe you could make them in a brownie pan?

  • yumtum 15 Jan, 2010

    maybe using a springform pan?

  • Kimberley 15 Jan, 2010

    That's my question too. Who has 22 pastry cutters in there home???

  • sissi 15 Jan, 2010

    What if you dont have 22 pastry cutters? Couldnt you just press crumb mixture into a well greased baking pan or tray and cut after baking???

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