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.
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.
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