These Almond flavored cookies are soft and buttery, with a hint of cardamom and lemon zest and filled with raspberry jam. Each cookie is topped with a creamy glaze and sprinkled with pistachios and rose petals.
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Cardamom Almond Sandwich Cookies
These Almond flavored cookies are soft and buttery, with a hint of cardamom and lemon zest and filled with raspberry jam. Each cookie is topped with a creamy glaze and sprinkled with pistachios and rose petals.
Ingredients
Almond Cookies:
- 12 tablespoons unsalted butter, at room temperature - 170 grams
- ½ cup granulated sugar - 100 grams
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon lemon zest
- 1 egg yolk - at room temperature
- 2 cups all purpose flour - 240 grams
- 1 cup almond flour - 96 grams
- ¼ teaspoon salt
- ½ teaspoon ground cardamom
- 1 tablespoon milk
- raspberry jam - for filling
- finely chopped pistachios - for decorating
- dried rose petals - for decorating
Glaze:
- ½ cup powdered sugar
- 2-3 tablespoons milk
- pinch of salt
Instructions
Make the dough:
- Add all purpose flour, almond flour, ground cardamom and salt together in a bowl. Whisk to combine. Set aside.
- In a large bowl, add room temperature butter, granulated sugar and lemon zest and beat on medium for about 3 minutes. Make sure to scrape the sides of the bowl in between mixing to get all the ingredients incorporated. After 3 minutes of beating, butter and sugar will become fluffy and lighter in color.
- While mixing, add in egg, vanilla extract and and almond extract. Beat until combined, about 1 minute. Scrape down the sides to make sure all the ingredients are combined.
- Add in the dry ingredients, mix on low until just combined.
- Add milk and mix on low until combined. Don't over mix.
- Divide the dough in half and make them into a disc. Wrap each disc in plastic wrap and refrigerate for 1 hour.
Bake the cookies and assemble:
- Take the dough out of the fridge, 1 disc at a time. Let it sit at room temperature for about 10 minutes so it's not rock hard.
- Line 2-3 baking sheets with parchment paper.
- Lightly flour your work surface, place the dough on top and using a rolling pin, roll out the dough until it's ¼ inch thick. If the dough is starting to warm up and is hard to work with, place it back in the fridge for about 15 minutes.
- Use a 2-3 inch cookie cutter and cut out as many cookies as you can. Transfer them to a lined baking sheet. Using a small cookie cutter, cut out the middle of half the cookies. You can also use a piping tip to do this. Re-roll the dough scrapes and repeat. Refrigerate the cookies for 30 minutes. This helps them hold their shapes while baking.
- Preheat the oven to 350°F.
- While waiting, roll and cut out the other dough disc and refrigerate for 30 minutes.
- After 30 minutes, bake the cookies one sheet at a time for 11-13 minutes or until they're golden around the edges. The time can change based on cookie sizes.
- Let the cookies cool down on the baking sheet for about 5-10 minutes, then place them on a cooling rack to cool down completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, salt and 2 tablespoons milk. The glaze should be thin enough so that it melts back in on itself. If not, add 1 teaspoon of milk until it looks right.
- Dip half the cookies that are cut out in the middle in the glaze. Gently shake off the excess glaze.
- Place them on a lined baking sheet or a plate and sprinkle with pistachios and rose petals. Place 1-2 tsp of jam in the center of a whole cookie, then gently place a glazed cookie on top.
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2 comments
I tried the recipe and it was amazing
So glad to hear! 🙂