Lunettes
French sandwich cookies named for their resemblance to eyeglasses—elegant, playful, and perfect for afternoon tea.
Ingredients
chopped almonds
45 g
flour
110 g
butter
45 g
lemon zest
1 tsp
caster sugar
45 g
egg (lightly beaten)
1/2
apricot jam (for filling)
50 g
powdered sugar (for dusting the top)
to taste
raspberry jam (for filling holes)
60 g
Instructions
1
Step 1
Preheat oven to 180°C. Grease two baking sheets with melted butter and dust with flour. Sift in the chopped almonds and flour.
2
Step 2
Beat the butter, lemon zest and sugar with a wooden spoon or food processor until light and fluffy. Add the lightly beaten egg a little at a time, beating well after each addition. Add the butter and chopped almonds, stir until a crumbly dough forms. Knead into a dough by hand, wrap in plastic wrap, flatten and chill in the refrigerator for 30 minutes. Take out and roll between two sheets of wax paper to approximately 3mm thick.
3
Step 3
Use an 8cm diameter oval cutter to cut out approximately 20 cookies, arrange on the baking sheets. Use a 1 to 1.5cm diameter round cutter or 1cm piping tip to cut two round holes in the center of half of the oval cookies (as the upper part of the "glasses"). Return the remaining dough to the refrigerator for later use.
4
Step 4
Bake the cookies for 10 minutes until golden. Remove from the baking sheet while hot and cool on a wire rack. Repeat the process until all remaining dough is used up.
5
Step 5
Heat the apricot jam, spread it on the cookie bases without holes, and cover with the holed cookies.
6
Step 6
Dust with powdered sugar. Whip the raspberry jam until it is a smooth liquid. Fill the cookie holes with the jam using a piping bag fitted with a 4mm round tip. If you do not have a piping bag, you can drip the jam in with a spoon.
