Saturday, June 25, 2011
Lemon-Raspberry Jam Sandwiches
The dough in this recipe uses almond flour, which consists of ground blanched almonds and is quite expensive. After it's mixed, the recipe calls for it to be chilled for half an hour, rolled out between pieces of parchment, then frozen for 10 minutes.
That's where the problems started. Trying to cut and transfer the cookies onto a baking sheet proved to be a nightmare. I had to keep freezing and refreezing the dough, which refused to peel off the sheets of parchment. By sheer determination, I managed to get all of the dough onto the cookie sheets.
The final cookie was quite good. I paired them with some reverse chocolate chip cookies. (Here's the link for chocolate cookies.) Next time I try these, though, I may have to make the dough thicker and freeze it longer...