Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Raspberry-Almond Crumb Cookies 8 Reviews 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 May 20, 2020 Print Rate It Share Share Tweet Pin Email Yield: 22 These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping. Ingredients 1 ½ cups very finely ground blanched almonds (5 ¼ ounces) 1 ¾ cups all-purpose flour ¾ cup sugar ¼ teaspoon salt 14 tablespoons (1 ¾ sticks) unsalted butter, room temperature ½ cup plus 2 tablespoons seedless raspberry jam Directions 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. Cook's Notes Pastry cutters are used as molds for these tart-like cookies; butter the pastry cutters well so they will slip off easily after baking. Rate it Print