Almond Raspberry Cookies
It’s almost Valentine’s Day, the time of year in which we are encouraged, especially by retailers, to show our love and appreciation for each other. So, why not make your loved ones something extra special this year? I love these beautiful cookies, they are “melt-in-your-mouth” delicious, and the fact that they are heart shaped just adds to the ambiance. What a perfect thing to bake for your loved ones.
1/2 cup (120g) all natural cane sugar
1 cup (200g) vegan margarine (Earth Balance) (If using Coconut Oil, see note below)
1 teaspoon (5ml) pure vanilla
1 3/4 cup (240g) flour
1/4 teaspoon (4g) salt
1 cup (100g) almond flour
If you have a blender, blend the sugar until fine (if you don’t have a blender just add the sugar as is, which works also). In a stand mixer cream together the butter and the sugar. Once this mixture is creamy, add the vanilla extract and mix until incorporated.
In a separate bowl sift the flour and salt and then mix together. While the mixer is running on low speed, add the flour to the creamed sugar mixture. Next add in the almond flour and mix until combined. Remove the dough from the mixer. Form into a ball. Wrap the cookie dough in plastic wrap and chill in the fridge for 20-30 minutes.
Preheat Oven to 350 degrees. On a lightly floured Silicone baking mat or piece of parchment paper, roll out the dough and cut into shapes leaving space around each cookie so it will be easier to remove the extra dough.
NOTE: If you are making the heart ones above you will need two different size heart shape cookie cutters. Only cut the small heart shape for the top of the cookie and not the bottom or you will have a sticky mess on your hands. (Half with holes and half without:)
Remove the extra dough from around the cookie and bake for 9-10 minutes or until golden brown on the edges. Let cool on a wire cooling rack.
Raspberry Maple Filling:
2 cups frozen raspberries
1/3 cup maple syrup
1/2 teaspoon pure vanilla extract
In a small sauce pan, add the frozen raspberries, maple syrup, and vanilla extract, and simmer for 15-20 minutes, until it reaches a jam like consistency. NOTE: This filling will thicken as it cools so don’t let it cook so long that it gets too thick to spread onto your cookies. “Ask me how I know that one!”
Assembling the Cookies:
Spread a small amount of raspberry filling on the cookie (without the hole) and space another cookie (with the hole) on top. If you want the dusted powder sugar look, then dust the top cookie before placing it on top of the cookie.
These cookies are best if assembled right before serving. They store better if filling is kept separate, as it tends to soften the cookies when covered.
Note: If using Coconut oil instead of vegan margarine, do not refrigerate dough, or at least not for more than 5 minutes or so, it will harden very quickly. Coconut oil is a little harder to work with, but it yields a wonderful cookie. The coconut oil cookie is also a little more fragile so be extra careful when assembling the cookie.