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Vegan and Gluten-Free Almond-Raspberry Sandwich Cookies
Servings: 6 sandwiches
  • 1 cup all-purpose gluten-free flour
  • cup slivered almond
  • ¼ cup granulated sugar plus for coating
  • 8 tablespoons unsalted vegan butter cut into ½-inch pieces and chilled
  • ½ teaspoon vanilla extract
  • ¼ cup raspberry jam
  1. Sliced blanched almonds can be substituted for the slivered almonds.
  2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in a food processor until almonds are finely ground, about 1 minute. Add ½ cup sugar and remaining 1 cup flour and process until combined. Add butter and vanilla and pulse until dough forms.
  3. Transfer dough to lightly floured counter and roll to ¼ inch thickness. Using a 2-inch round cookie cutter, cut dough into circles; space circles 2 inches apart on prepared sheets. Gently reroll scraps, cut into circles, and transfer to prepared sheets. Bake until the edges are light brown, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.

  4. Place remaining ½ cup sugar in a bowl. Working quickly, spread 1 teaspoon jam over bottom of half of the warm cookies, then top with remaining cookies, pressing lightly to adhere. Gently toss cookies in sugar to coat and transfer to wire rack. Let cookies cool completely before serving.