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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

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Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 3

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

  4. Step 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. Step 5

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

Source
Martha Stewart Living, December/January 1995/1996

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Reviews (8)

  • 29 Jan, 2010

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

  • 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!

  • 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?

  • 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

  • 15 Jan, 2010

    Maybe you could make them in a brownie pan?

  • 15 Jan, 2010

    maybe using a springform pan?

  • 15 Jan, 2010

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

  • 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???