I make these every year at Christmas time for gifts and for my family. I decided to try a new recipe this past Christmas, and this is by far the best one ever! To make things easier, I used almond flour (or meal) by Red Mill. Also, to make cutting out the cookies easier, I rolled it out between two sheets of waxed paper, then stuck that in the fridge for about a half hour. Cutting and transferring to cookies sheets lined with parchment was easy peasy after that! They came out perfect, and had such a great flavor. I used raspberry jam for the filling, first laying down a very thin layer of semi-sweet chocolate before putting jam over it, then topping with the cutout cookie. I always sprinkle powdered sugar on the top cookies only before assembling. This recipe is a total keeper!!!
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I make these every year at Christmas time for gifts and for my family. I decided to try a new...