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Dame Blanche

Source of Recipe

No Idea


List of Ingredients

For the dough:
3/4 C + 2 T Cold unsalted Butter, cubed
1/2 C Almond Flour
3/4 C + 2 T Powdered Sugar
2 large Eggs
1 vanilla Bean
1 C Pastry Flour
1 C All-purpose Flour
Pinch of Salt
To finish the cookies:
1/2 C Red Raspberry Jam
1/4 C Powdered Sugar


Recipe



Prepare the dough: Place the butter, almond flour, sugar, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed until the mixture looks like scrambled eggs. Use a sharp knife to slice the vanilla bean in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the vanilla bean seeds, pastry flour, all-purpose flour, and salt and mix on medium speed just until everything is incorporated, about 1 minute. If you overwork the dough, it will become tough and elastic. Remove the dough from the bowl and pat it into a rectangle. Wrap it in plastic wrap and place in the refrigerator for 30 minutes to allow the dough to stiffen. (You can make the dough a day in advance and let it rest overnight.)

Preheat the oven to 350 F (175 C). Remove the dough from the refrigerator, place on a lightly floured work surface, and roll out a 1/8-inch-thick rectangle. If the dough sticks to the work surface or rolling pin, lightly dust each with flour. The thinner you roll it, the stickier it is likely to become. I like to use a 2 1/2 inch-wide heart-shaped cookie cutter to form the cookies, but you can use any shape and size you like; a fluted cutter makes a more decorative cookie. Cut as many cookies from the dough as you can and place them about 1 inch apart on a parchment paper-covered baking sheet. Pat together any leftover dough, gently roll it out, and use it for more cookies.

Use the top of a 1-inch plain decorating tip to cut the centers from half of the cookies on the baking sheet. Bake the cookies until they are light brown, about 10 minutes. Remove the baking sheet from the oven, place on a wire rack, and let cool completely.

To finish the cookies: Spread the raspberry jam to 1/4 inch from the edge of each whole cookie and set aside. Place the powdered sugar in a fine-mesh sieve and liberally sprinkle the surfaces of the cut-out cookies. Now all you have to do is sandwich the cut-out tops and the bottoms together. These cookies will keep for four to five days if stored in an airtight container at room temperature.
26 sandwich cookies.