1.5cupsBob's Red Mill 1:1 gluten-free flouror other 1:1 flour blend with xanthan gum
6tbspraspberry jamor jam of choice
2tbsppowdered sugarmore if needed
In a small bowl, combine almond flour, 1:1 flour and salt. Whisk together and set aside.
In a bowl attached to your electric mixer, beat together butter and sugar until creamy, about 2-3 minutes. Add egg and vanilla and mix for another 30 seconds until incorporated. (If using a handheld mixer, make sure butter is slightly softened first.)
Add the dry ingredients to the butter mixture and continue to mix together until a dough forms, about 30-60 seconds.
Form dough into a ball and cut it in half. Using a rolling pin, roll out one half of the dough between two pieces of parchment paper until approximately 1/2 inch thick. Use a small circle-shaped cookie cutter (about 1") to cut out cookies into round shapes and place on parchment-lined baking sheet about 1" apart. Repeat with the other half of the dough but also cut out a smaller circle from the center the cookies (these cookies will serve as the tops of the cookie sandwiches).
Cover with plastic wrap and refrigerate cookies for 2 hours or overnight. Do not skip this step. Cooling the dough will prevent it from spreading.
Preheat oven to 375º F. Bake cookies for 9-12 minutes until the bottoms slightly brown. Watch your cookies closely. Do not overbake. Allow cookies to cool on baking sheet before assembling them.
Add 1/2 tablespoon of jam in the center of one of the bottom cookies. Spread it into a thin layer, and then gently place the top cookie (the one with the hole cut out of it) over the jam to form a sandwich.
Dust each cookie lightly with powdered sugar and enjoy.
Be sure to use blanched almond flour, not almond meal.You can use any type of jelly or jam you like.You want to cut the cookies the same size, but then use a smaller, round cookie cutter to cut out a small hole in the middle of the top cookie. You should consider investing in a nesting cookie cutter set (like this one). You may make them any size that works for you. And if you don't have a small round cookie cutter, you could just make them jam sandwich cookies instead. Please see post details for dairy free swaps and other details.Store cookies in a zip top bag for up to 3 days. The cookies will keep well due to the moisture-rich almond flour.I find the cookies taste amazing after allowing the jam to settle into them for a few hours. The cookie will soak up the moisture from the jam and, while you'll still enjoy the crunch, the cookie will be slightly chewier.