Ingredients
1 cup all-purpose flour2/3 cup finely chopped almonds1/3 cup sugar1/2 cup butter, softened1/4 cup seedless raspberry jamFROSTING:1 ounce unsweetened chocolate, melted and cooled1/3 cup confectioners’ sugar2 tablespoons butter, softenedSlivered almonds, optional
Preparation
In a bowl, combine flour, chopped almonds and sugar. Mix in butter until dough is just combined. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Cover and refrigerate for 1 hour.
Uncover and bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread jam on half of the cookies; top with another cookie.
For frosting, combine chocolate, confectioners’ sugar and butter. Spread on tops of cookies. Decorate with slivered almonds if desired.
