Linzer Macaroon Sandwiches

Ingredients

• 1 teaspoon almond extract 
• 0.3 cup almonds sliced
• 1.7 cups blanched slivered almonds 
• 2 large egg whites 
• 25 servings powdered sugar 
• 0.5 cup raspberry jam 
• 1.3 cups sugar 
• 2 tablespoons water 

Equipment

• baking sheet
• sauce pan
• baking paper
• oven

Directions

1. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor.
2. Add egg whites and almond extract; process until well blended (dough will be sticky).
3. Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls.
4. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.
5. Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.
6. Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
7. Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.