Ingredients
Dough:
- 8 ounces cream cheese, softened
- 2 sticks (8 ounces) butter, cold
- 2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons cold water
Filling:
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons almond meal
- 9 ounces fresh raspberries (about 1 1/2 packages)
Topping (Optional):
- 1 large egg yolk
- Coarse sugar for sprinkling
Instructions
- Prepare the dough: Place the softened cream cheese and cold butter in a food processor and pulse a few times until combined.
- Add dry ingredients: Add the 2 cups of flour and 1/2 teaspoon salt to the food processor and pulse again until the mixture is crumbly.
- Bring dough together: Add 2 tablespoons of cold water and pulse until a chunky dough forms. Remove dough from the food processor and press it onto a floured surface.
- Chill dough: Divide the dough in half and shape each half into an 8-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll out first crust: After chilling, take one dough disk out of the fridge and roll it into a roughly 14-inch circle on a floured surface.
- Preheat oven: Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
- Prepare filling mix: In a small bowl, whisk together 2 tablespoons flour, 2 tablespoons sugar, and 2 tablespoons almond meal.
- Assemble filling: Evenly sprinkle the flour, sugar, and almond meal mixture over the rolled-out dough. Next, gently split raspberries in half with your fingers and scatter them over the surface.
- Roll and cut lattice strips: Roll out the second dough disk to a 14-inch circle. Using a pizza wheel, cut it into strips to create a lattice top for the cookies.
- Create lattice top: Lay the lattice strips over the raspberry-filled dough in a crisscross pattern to cover the berries.
- Cut cookies: Using a 3-inch round cookie cutter dusted with flour, cut out cookie shapes from the lattice and bottom crust layers, making sure to press through both layers. Aim to get about 12 cookies.
- Place on baking sheet: Transfer the cookies to the prepared parchment-lined cookie sheet, spacing them at least one inch apart.
- Optional egg wash and sugar: Beat the egg yolk with a splash of water, brush the tops of each cookie, and sprinkle with coarse sugar for a glossy, sweet finish.
- Bake cookies: Bake in the preheated oven for 23 minutes or until both the tops and bottoms are golden brown. Check to ensure bottoms are evenly baked before removing.
Notes
- Ensure the butter is cold when making the dough to achieve a flaky texture.
- Chilling the dough is crucial for easier rolling and to prevent shrinking during baking.
- Handle the raspberries gently to keep them intact but slightly split for better texture.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Coating the cookie cutter in flour will help you cut clean shapes without dough sticking.
- If you prefer a less sweet filling, reduce the sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
