Holland America Cruise Line recently shared this recipe on Facebook for Rasperry jam and almond cookies. We look forward to making these.
1 lb butter (softened)
1/2 lb sugar granulated
1.5 lbs all purpose flour
Sliced almonds for garnish
Mix butter and sugar together in mixing bowl with a paddle until the mixture becomes fluffy and pale in color.
Add the eggs and mix until combined and then add the flour. Only mix until the flour is incorporated into the mixture, do not over mix.
Cover the dough with cling film and rest in fridge for at least 2 hours.
Roll dough to approx 2mm thick and then cut with cookie cutter 3” diameter.
Lay the round cut-outs on a tray. Place a small spoonful of almond paste filling (recipe below) in the middle and cover with another round cut out of the dough.
Brush with egg wash, sprinkle some sliced almonds on top and bake at 390f until golden brown.
Let cool and serve
Almond Paste Filling:
1 lb Almond paste
2 egg yolks
Soften the almond paste by mixing in the 2 egg yolks
For the Raspberry biscuit:
Cut 2 pieces. With 1 of the pieces, cut out the center with a smaller cutter. Set them on top of each other and place raspberry jam/jelly in the middle.