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
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
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.
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.
Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
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.
Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.