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Lemon-Raspberry Sandwiches

This recipe is adapted from "Martha Stewart's Cookies."

  • Yield: Makes about 1 1/2 dozen
Lemon-Raspberry Sandwiches

Source: The Martha Stewart Show, December Winter 2008


  • 1/2 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 2 tablespoons granulated sugar
  • Finely grated zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/2 cup seedless raspberry jam


  1. Line 2 baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together both flours, cornstarch, and salt in a bowl.

  2. Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.

  3. Preheat oven to 350 degrees. Place cold dough between two pieces of parchment paper and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.

  4. Using a fluted 1 1/2-inch round cutter, cut out dough; transfer to prepared baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes, rotating sheets halfway through. Let cool slightly on sheets on wire racks. Transfer cookies to racks to cool completely.

  5. Place jam in a small bowl and stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filled ones are best eaten the day you assemble them.

Reviews (19)

  • Sarah Elizabeth 28 Jun, 2013

    I was really excited to make this cookie...until they were in the oven. They completely lost their shape which resulted in big disappointment. This is the first time a Martha Stewart recipe let me down. They were tasty and elegant...but nothing like the picture. I think if I was to try them again I would roll the dough out thicker and say a prayer before baking:)

  • maryjoe85 24 Jan, 2011

    I tried this for the 4th time (they taste soo good i wasn't gonna give up) but this time added about 3/4 -1 cup of flour, and they came out perfectly, just like the picture.

  • maryjoe85 19 Dec, 2010

    They taste delicious!! But make sure you freeze the dough before popping them into the oven, and make your circles thick... and I recommend a lower temp to avoid your deforming circles

  • maryjoe85 19 Dec, 2010

    They taste delicious!! But make sure you freeze the dough before popping them into the oven, and make your circles thick.

  • joao_dasilva 3 Mar, 2010

    You can grind 71g of whole almonds ( about 73-75 nuts ) in a coffee grinder to make 1/2 cup of almond flour. I sieved mine through a kitchen strainer and ground any left over larger bits with a mortar and pestle. After rolling out the dough, it helps to freeze it between all the subsequent steps of cutting, separating, rerolling, and finally baking. It also helps to bake one sheet at a time. I got better results baking on an ungreased sheet than on parchment, as well as by rolling the dough ve

  • Anarie 18 Feb, 2010

    If you can't find or can't use one of the main ingredients, find a different recipe. Use any good shortbread or sugar cookie recipe, add lemon zest and substitute lemon juice for the liquid, then cut and sandwich them the way this recipe does. That's going to be much better than trying to adjust the flour and fat to make up for the almond flour.

  • jdevine 18 Feb, 2010

    You should pass on this recipe. The flour is almond that are ground.

  • ghartley 18 Feb, 2010

    does anyone know if I can use anything instead of almond flour? I cant get it where i live but I really want to try these

  • libbyhinson 18 Feb, 2010

    Due to nut allergy, I cannot use almond flour. Would it work with any non-nut flour or should I pass on this one???

  • ravenavery 18 Apr, 2009

    Made these and although the cookies were super delicate and didn't look exactly perfect, the finished cookies were delicious! Didn't last long at my house. :)

  • NilaL 22 Dec, 2008

    I tried mine with almond meal (purchased at Trader Joe's as wel) and they came out horrible! Since I bought two bags, I'm determined to make it work! Does anyone know if decrease the amount of almond meal, and substitute with flour, will it come the same? The cookies look so delicious and I want to try them so bad! Also, I found "blanched almond flour" on line and wonder if that's what was supposed to be used; not almond meal? I have two days left to complete my holiday cookies and need help!

  • faithreynolds 18 Dec, 2008

    These are the BEST! My second time was perfect! Trick - work withVERY cold dough. Here's what worked for me: Make the cookie dough, place between two layers of parchment paper on a cookie sheet. Roll out about 1/4" thick and place in the freezer. Leave at least one hour. Remove from freezer, peal off top layer of parchment and leave on the cookie sheet. Cut out with 2" cookie cutter and place on another cookiesheet (with parchment paper). Proceed as directed in recipe. Delicious! Faith

  • danamcintyre 14 Dec, 2008

    I found almond meal at Trader Joe's however. my cookies turned out terrrible. They looked like Parmesan crisps and crumbles at first touch. hhmmm.

  • camera17 14 Dec, 2008

    teach123 - I searched for it also but found how to make it online. It's more of a meal consistency then floury - just take blanched almonds and grind in food processor. Although I tried to make the cookies today and the mixture was too gooey to cut... I think i added too much lemon juice.

  • zoefield 14 Dec, 2008

    My cookies turned out perfectly! Delicious, flaky and flavorful. I tried to find almond flour but it was too expensive so I used 1/4 c. potato starch and 1/4 c. all purpose flour instead of the almond flour. The potato starch gives the cookie the same texture, but costs alot less than almond flour!

  • teach123 14 Dec, 2008

    Does anyone know where I can buy almond flour? I've tried Wal-Mart, my local grocery store, and a kitchen store. I can't find it!

  • camera17 14 Dec, 2008

    Yes it is 1/4 c. of cornstarch. I looked it up in the Cookie Book... it is an Apricot-Lemon Sandwich - same exact cookie recipe, just a different kind of jam.

  • MizMaryMc 13 Dec, 2008

    I watched this segment and they never did say the amount of cornstarch and this recipe is so far adapted from the original in the Cookie Book (which has no cornstarch) that it's really a totally different recipe. What he put in the recipe looked like it could have been 1/4 cup though, which is really only 4 tablespoons - different but I guess possible! You might try writing the staff to double check though. I have seen some errors in recipes lately.

  • SarahB23 13 Dec, 2008

    Is the really supposed to be 14 CUP of cornstarch? That seems like a lot to me.

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