Raspberry-Filled Sandwich Cookies (Luxembourgli)
1 1/4 c Blanched almond slices -(about 4 ounces) 1 c Powdered sugar 1/2 c Egg whites (4 to 5), -completely free of yolk 1/2 c Granulated sugar 1/2 ts Cream of tartar 1/4 ts Vanilla...
Ingredients
- 11/4 c blanched almond slices
- 1/2cup egg whites (4 to 5),
- 1/2tsp cream of tartar
- 1/4tsp vanilla extract
- 1/8tsp (scant) almond extract
- 1/3cup seedless raspberry preserves
Directions
- 1
1 1/4 c Blanched almond slices -(about 4 ounces) 1 c Powdered sugar 1/2 c Egg whites (4 to 5), -completely free of yolk 1/2 c Granulated sug
- 2
Line 2 very large baking sheets (or 3 smaller ones) with baking parchment
- 3
Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown
- 4
Set aside to cool
- 5
Reset the oven to 300F
- 6
Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily
- 7
Thoroughly stir the remaining powdered sugar into the almonds
- 8
Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat