About the Recipe
ALMOND RASPBERRY SPRINGERLE
1.2 ounce bag freeze dried raspberries*
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/8 teaspoon almond extract
Make raspberry powder by grinding freeze dried raspberries in a food processor until they become powder. Put powder through a sieve to remove seeds. Discard seeds. Set aside.
In a medium bowl, blend together flour and salt. Set aside.
In a mixing bowl, beat butter and sugar until creamy. Add egg, vanilla and almond extract, and five (5) teaspoons of raspberry powder. Mix well. Add flour mixture and beat until combined.
Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch.
Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. Brush off the excess flour on the top of your cookie using a pastry brush.
Place your cookies on a cookie sheet lined with parchment paper.
Chill your cookie sheet full of molded cookies about 1/2 hour in the fridge.
Take your cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350 degree F oven. Bake your cookies about 10-12 minutes, depending on the size of the cookies. Remove the cookies when the bottoms are just beginning to turn light brown.
Optional: After cooled, apply an even layer of melted white chocolate to the backs of the cookies.
*Be sure to remove the moisture absorbent packet from the raspberries before processing.