Food & Cooking Recipes Dessert & Treats Recipes Ice Cream Sandwiches with Raspberry Frozen Yogurt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 30 mins Total Time: 1 hr Yield: 12 If there's no need to be gluten free, swap out the flours and starches for an equal amount of all-purpose flour. Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille. Ingredients For the Frozen Yogurt 10 ounces fresh raspberries (2 ½ cups) or frozen, thawed and drained 1 cup superfine sugar 2 cups plain Greek yogurt For the Almond Shortbread Cookies ½ cup almond-meal flour ½ cup plus 2 tablespoons brown-rice flour, plus more for rolling 3 tablespoons cornstarch 2 tablespoons tapioca starch ¼ teaspoon fine salt ¼ cup (½ stick) unsalted butter, room temperature ½ cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg yolk Directions Make frozen yogurt: In a blender, combine raspberries and superfine sugar and blend until smooth. Pour through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Whisk in yogurt. Freeze in an ice cream maker according to manufacturer's instructions. Transfer mixture to an airtight container and freeze 2 hours (or up to 1 month). Make cookies: In a medium bowl, whisk together flours, starches, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes. Add vanilla and egg yolk and beat until combined, scraping down bowl as needed, 1 minute. With mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky). Form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 1/4-inch-thick round. With a 2 1/2-inch fluted cookie cutter, cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scraps if necessary). Freeze 15 minutes, then bake until cookies are lightly golden, 10 to 12 minutes. Let cool completely on sheets on wire racks, 20 minutes. (To store, transfer to an airtight container at room temperature, up to 3 days.) To serve, transfer frozen yogurt to refrigerator to soften, 20 minutes. Scoop 1/4 cup frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies. Rate it Print