Almond Sandwiches with Strawberry Cream

A pastry bag gives this small, piped cookie its distinctive shape, and ground almonds impart a delicious flavor. Layered with a strawberry-jam filling, these treats are an ideal dessert for virtually any occasion, from a casual dinner to an elegant wedding reception.

Recipe

Almond Sandwiches with Strawberry Cream
Makes 36

1/4 cup blanched whole almonds
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus 2 tablespoons melted
1 large egg
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons strawberry jam
1 1/2 cups confectioners� sugar
2 tablespoons heavy cream

1. Preheat oven to 350�. Line two baking sheets with Silpats; set aside. Place almonds and 2 tablespoons granulated sugar in the bowl of a food processor, and process until very fine; set aside. Sift flour and salt together into a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 6 tablespoons granulated sugar until light and fluffy, about 2 minutes. Add egg, lemon juice, and vanilla extract, and beat on medium speed until combined. Add reserved almond and flour mixtures, and beat until combined.

2. Place dough in a pastry bag fitted with a star tip with a 1/2-inch opening. Pipe out the cookies onto prepared baking sheets; with wet fingertips, shape top of each cookie into a point. Bake, rotating baking sheets halfway through cooking, until light golden brown, about 15 minutes. Remove baking sheets from oven, and transfer cookies to a wire rack to cool.

3. While cookies are cooling, make frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring, until completely melted, about 2 minutes. Pour into a small bowl. Add melted butter, confectioners� sugar, and heavy cream, and stir until combined and smooth. When cookies are completely cooled, join pairs of cookies together: Spread or pipe 1/3 to 1/2 teaspoon frosting on the bottom of one, and press the bottom of a second against it; place on wire rack until frosting has completely set. The unfrosted cookies will keep up to 2 weeks in an airtight container.