Almond Eyes

A cookie recipe from “Kaker til Kaffekosen” (Cakes for a
Cosy Cup of Coffee ) i serien “Ingrids Beste” (Ingrid’s Best) published by Gyldendal in 1991

Almond Eyes

This dough is very easy to work with, so baking these cakes does not take as long as you may think.

250 g [8,8 oz] flour
150 g [5,3 oz] butter or margarine
125 g [4,4] sugar
1 egg
1 teaspoon of vanilla
Almond paste:
75 g [2,65 oz] blanched almonds
75 g [2,65 oz] icing sugar
A little egg white
Thick raspberry jam


[1] Crumble the butter or margarine into the flour. Add sugar, vanilla and lightly whipped egg. Stirr the dough well together.

[2] Making the almond paste: Grind the almonds or run them in a food processor. Mix with icing sugar and a little egg white, until the mass is smooth and will be easy to form.

[3] Roll out the dough to 2-3 mm / 1/10 inch thickness. Cut out round cookies with a cookie cutter or a glass. Put them on a baking sheet covered with baking paper. Roll the almond paste into very thin sausages. Put a small ring of paste on each cookie. Fill the ring carefully with raspberry jam, about 1/4 – 1/2 teaspoon on each cookie.

[4] Bake the cookies at 180° C / 355° F for 10-12 minutes.

[5] Cool on the grid.