Raspberry Jam Almond Sandwich Cookies

1. Prep the Oven and Pans

Adjust oven racks to the upper-middle and lower-middle positions. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper.

2. Make the Dough

In a food processor, combine 1 cup of flour with the slivered almonds. Pulse until the almonds are finely ground. Add 1/2 cup of sugar and the remaining flour to the food processor. Process until the mixture is well combined. Add the chilled butter and vanilla extract to the food processor. Pulse until the dough begins to form.

3. Shape the Cookies

On a lightly floured surface, roll out the dough to approximately 1/4 inch thickness. Using a 2-inch round cookie cutter, cut out the cookies. Re-gather the scraps and continue rolling and cutting until all the dough is used. Place the cookies 2 inches apart on the prepared baking sheets.

4. Bake

Bake in the preheated oven for about 15 minutes, or until the cookies are lightly browned around the edges. Remember to switch and rotate the baking sheets halfway through baking for even cooking. After baking, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

5. Assemble the Sandwiches

Pour the remaining granulated sugar into a shallow bowl. Spread 1 teaspoon of raspberry jam on the flat side of half of the warm cookies. Top with the remaining cookies to create sandwich cookies, pressing gently to adhere. Roll each sandwich cookie in the sugar to coat evenly.

6. Final Touches

Allow the cookies to cool completely on the wire rack. If any dough remains, repeat the process with the remaining dough to make more cookies.