Jelly Stick Cookies (Almond Sandwich Cookies)
Italian bakery-style almond paste cookies piped into logs, filled with raspberry jam, and dipped in chocolate.
Ingredients
- 3 1/3 cups All-Purpose Flour
- 7 oz Butter room temp (must weigh)
- 7 oz Shortening Crisco, room temp (must weigh)
- 1 cup Confectioners' Sugar
- 4 Egg Whites
- 3 oz Almond Paste must weigh
- Pinch of Salt
- 1 tsp Almond Extract
- 1 tsp Vanilla Extract
- 1/2 cup Seedless Raspberry Jelly for filling
- 1 cup Melting Chocolate dark or semi-sweet
- Sprinkles Jimmies
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Cream butter, shortening, and sugar until very fluffy (4 mins).
- Add egg whites, almond paste (broken up), and extracts. Beat until smooth.
- Stir in flour and salt on low speed just until blended. Do not overmix.
- Pipe 2-inch logs onto baking sheets using a large star tip (Ateco 829).
- Bake 10-14 mins until edges are golden. Cool completely.
- Sandwich two cookies with jelly.
- Dip one end in melted chocolate and add sprinkles. Let set.