FOR THE COOKIES:
1 C butter, softened
2 C sugar
2 eggs
3/4 C of any of The Olive Bin's Extra Virgin Olive Oila
1/4 C of The Olive Bin Lemon Olive Oil (Fused)
1 T almond extract
4 1/2 C all-purpose flour
1 tsp salt
1 tsp baking powder
3/4 C sliced almonds, finely chopped
FOR THE FILLING:
1 pkg (8 oz) cream cheese, softened
1/2 C confectioners' sugar
1 T almond extract
1/4 C red raspberry preserves
Raspberry-Filled Almondettes
Ingredients
Directions
- Preheat oven to 350 degrees F. In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in olive oils and almond extract. In another large bowl, whisk together flour, salt, and baking powder; gradually beat into creamed mixture.
- Shape dough into 1" balls; press one side into almonds. Place 2 inches apart on ungreased baking sheets, almond side up. Flatten to 1/4" thickness with bottom of a glass.
- Bake 8 to 10 minutes or until edges are lightly browned. Cool on pans 5 minutes; remove to wire racks to cool completely.
- For filling, in a small bowl, beat cream cheese, confectioners' sugar, almond extract, and balsamic vinegar until smooth. Place half of the cookies flat side up, and place rounded teaspoonfuls of filling on these cookies. Make indentation in center of filling on each; fill with 1/4 tsp of raspberry preserves. Cover with remaining cookies to make sandwich-cookies. Store in an airtight container in the refrigerator.
Additional Info
Recipe adapted from Taste of Home
Makes about 3 1/2 dozen cookies
