Day 4 … Almond Raspberry Strips

I do love a cookie with raspberry jam. The first year there were thumbprints, last year were linzers, and this year jam tarts. The best. It’s funny – the basic dough and the raspberry jam is the same in all the recipes but a few different ingredients in each batch yields completely different cookies. That’s the cool trick about this whole thing. Maybe you should think about doing nothing but raspberry jam cookies this year. I’d be good with that. So, given my fondness of raspberry jam, I threw another one in this round, one that was more raspberry focused and with almonds, because that is the best combination. Today for Day 4, we have Almond Raspberry Strips.  

It’s really quite simple. To that basic cookie dough, add almond flour and extract and shape it into a few long skinny logs. Then the fun part for those of us who like to play with our food: press a channel down the center, making sure to shore up the sides (we don’t want any breakaway jam) to create long, thin boats. If you were good with play-doh you’ll have no problem here. I like to make a nice, deep well with good high sides, all the better to hold more jam. Think structural integrity. Keep in mind they’ll spread a bit during baking.

Spoon some jam down the center and sprinkle with chopped almonds. Bake until golden brown and bubbly. When the logs have cooled, drizzle with an almond flavored icing and leave until it sets – at least an hour. Cut on the diagonal into nice little pieces and there you go. Another raspberry cookie, yet new and completely different from the others.

STRESS THERAPY BAKING FACTOR: RAZZLE DAZZLE. For something so easy, this is a pretty one and it’s got all the right flavors and textures. It also has almond x3 – in the dough, sprinkled on top and just a hint in the icing. There’s something Christmas-y about it yet it would be perfectly at home any time of the year. That’s a keeper.

2016 One Dough/12 Days of Cookies lineup: Jam Thumbprints, Mexican Chocolate Crinkles, Butter Rum Bars, Cranberry Pistachio Coins, Candied Ginger Spice Buttons, Russian Tea Cakes, Rosemary Apricot Shortbread, Chocolate Hazelnut Buttons, Dark Chocolate Mocha Sandwich Cookies, Coconut Lime Sticks, Pecan Triangles, Peppermint Crisps

2017 One Dough/12 Days of Cookies lineup: Cream Cheese Wreaths, Raspberry Linzer Bars, Lemon Poppyseed Buttons, Chocolate Cocoa Nib Wafers, Mexican Wedding Cookies, Orange Sandwich Cookies, Raspberry Chocolate Drops, Blueberry Lime Buttons, Cardamom Rose Coins, Banana Walnut Bars, PBJ Sandwich Cookies, Bourbon Glazed Fruitcake Buttons

2018 One Dough/12 Days of Cookies lineup to date:
Basic Butter Cookie Dough
Day 1: Jam Streusel Tarts
Day 2: Cinnamon Sugar Pinwheels
Day 3: Orange Sesame Crisps

DAY 4: ALMOND RASPBERRY STRIPS

Basic butter cookie dough, room temperature – recipe here

1. For the cookies: In the bowl of a standing mixer fitted with the paddle attachment, combine the butter cookie dough, almond flour, sugar, almond extract and salt until well combined.
2. Divide the dough into 3, 6 or 9 pieces (depending on batch size) and roll into a log 1” in diameter.
3. Place the log on a parchment lined sheet pan and created a channel down the center of the log by pressing your thumb down the center and shoring up the sides, making a sort of long thin boat. Make sure to leave the dough on the bottom intact.
4. Spoon the raspberry jam down the center to fill the channel.
5. Bake: 350°F for 10 minutes until golden brown and the jam begins to bubble, rotating the pan(s) halfway through baking.
6. Allow to fully cool.
7. For the glaze: whisk together the powdered sugar, almond extract and water until smooth.
8. Transfer to a piping bag (or a Ziploc bag) and snip the end/corner.
9. Drizzle the glaze in a diagonal pattern over the logs and allow to fully set, about an hour.
10. With a serrated knife, cut the logs on the bias into ¾” segments.
11. Make ahead: the dough can be made and frozen up to 3 months, tightly wrapped. Defrost in the fridge overnight and let come to room temperature before shaping.