Layered Almond Biscuit Recipe

Ingredients

• 1 pound almond paste
• 1 ounce granulated sugar
• 8 ounces butter, room temperature
• 6 eggs
• 6 tablespoons all purpose flour
• 1/4 cup seedless raspberry jam

Instructions

1. Preheat oven to 350°. Prepare a cookie sheet (approximately 17″x12″) with parchment paper and lightly grease or pan spray. 
2. Place almond paste and sugar in a mixing bowl. Using the paddle attachment for a standing mixer or heavy metal beaters for a hand-held mixer, mix until almond paste is broken into small pieces or a paste.
3. Slowly add butter and continue to mix. Scrape the bowl often. Ensure there are no lumps before adding eggs.
4. Add eggs one at a time scraping bowl well after each egg. 
5. Add flour and mix until incorporated. 
6. Bake until biscuit is lightly golden on the edges and begins to pull from the edge of the pan. 
7. Let cool. Cut 18 circles approximately 2 1/2 inches in diameter (3 per dessert) 
8. Spread jam thinly between the two layers and on top of the third layer. Set aside.

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars