There’s a reason why jam sandwiched between buttery shortbread is a classic. It’s gosh darn delicious. This recipe is adapted from a Sarah Kieffer recipe on Homemade Charlotte. She’s calls this raspberry shortbread sandwich cookie thing a “Snitter” which is a Scandinavian shortbread poptart-like pastry. It is very similar to a Linzer cookie – which I also absolutely love. So inspired by a linzer I adapted the recipe by replacing some of the flour for toasted almond meal. A few things I will change when I make it next:
Roll the shortbread thinner.
Flavor the powdered sugar glaze with a bit of jam for flavor and color.
Use a really really good quality raspberry jam.
And maybe make it with ground up peanuts in the dough for a PB and J shortbread sandwich.
Giant Raspberry Shortbread Sandwich
- 1 1/2 cup flour
- 1/2 cup toasted almonds
- 6 tablespoons powdered sugar
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1 egg
- 3/4 cup raspberry jam
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- In a blender or food processor blend the almonds just until a powder forms. Add powdered sugar and process for 15 seconds more. Add flour and salt and process till combined.
- Cut butter into 8 pieces. Add to blender with the rest of the ingredients. Process until pea sized butter pieces form. Add egg and process until a loose dough forms. Remove from blender or processor, split dough in half, and wrap separately in plastic wrap. Refrigerate both discs of dough for 2 hours up to 24 hours.
- When ready to bake, Preheat oven to 350 degrees F. Roll out each dough disc into a rectangle measuring 9 by 5 inches. Prick each dough rectangle with a fork. Bake for 15 minutes until just lightly browned.
- Wait till shortbread cools and spread raspberry jam on top of one piece of shortbread. Place the other rectangle on top.
- Mix powdered sugar and milk in a small bowl. Pour over the top of the shortbread sandwich. Let sit till glaze sets and then cut into triangles.