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Almond Sandwiches With Strawberry Cream

Make Almond Sandwiches With Strawberry Cream at home with Blanched Whole Almonds, Granulated Sugar, All Purpose Flour, Coarse Salt, and Unsalted Butter Plus. Serves 36. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 1/2 cup
• 1 3/4 cup
• 1/2 tsp
• 3/4 cup
• 2 tbsp
• 1
• 2 tbsp
• 1/2 tsp
• 1 1/2 tbsp
• 1 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 350�.

2. 2

   Line two baking sheets with Silpats; set aside.

3. 3

   Place almonds and 2 tablespoons granulated sugar in the bowl of a food processor, and process until very fine; set aside.

4. 4

   Sift flour and salt together into a small bowl; set aside.

5. 5

   In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 6 tablespoons granulated sugar until light and fluffy, about 2 minutes.

6. 6

   Add egg, lemon juice, and vanilla extract, and beat on medium speed until combined.

7. 7

   Add reserved almond and flour mixtures, and beat until combined.

8. 8

   Place dough in a pastry bag fitted with a star tip with a 1/2-inch opening.

9. 9

   Pipe out the cookies onto prepared baking sheets; with wet fingertips, shape top of each cookie into a point.

10. 10

    Bake, rotating baking sheets halfway through cooking, until light golden brown, about 15 minutes.

11. 11

    Remove baking sheets from oven, and transfer cookies to a wire rack to cool.

12. 12

    While cookies are cooling, make frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring, until completely melted, about 2 minutes.

13. 13

    Pour into a small bowl.

14. 14

    Add melted butter, confectioners� sugar, and heavy cream, and stir until combined and smooth.

15. 15

    When cookies are completely cooled, join pairs of cookies together: Spread or pipe 1/3 to 1/2 teaspoon frosting on the bottom of one, and press the bottom of a second against it; place on wire rack until frosting has completely set.

16. 16

    "Barb @ PK on 27 Jan 2002"

17. 17

    NOTES: A pastry bag gives this small, piped cookie its distinctive shape, and ground almonds impart a delicious flavor.