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Lemon-Raspberry Sandwiches


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

  • Yield: Makes about 1 1/2 dozen

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 Add a comment

  • 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
  • libbyhinson1
    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. :)