Blackberry Filled Sandwich Cookies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups blanched sliced almonds (about 4 ounces)
• 1 cup powdered sugar
• 1/2 cup egg (4 to 5 whites, completely free of yolk)
• 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon scant almond extract
• 6 1/2 tablespoons unsalted butter, slightly softened
• 1 1/4 cups powdered sugar
• 1/3 cup seedless blackberry preserves (or possibly jam)

Recipe

• 1 for the cookies:.
• 2 heat the oven to 325f; line 2 very large baking sheets (or possibly 3 smaller ones) with baking parchment.
• 3 toast the almonds in the oven, stirring occasionally, for 6 to 8 min, or possibly till tinged with brown; set aside to cold.
• 4 reset the oven to 300°f.
• 5 grind the cooled almonds and 1/2 celsius of powdered sugar in a food processor till very fine but not oily.
• 6 thoroughly stir the remaining powdered sugar into the almonds.
• 7 combine the granulated sugar and 3 tablespoons of warm tap water in a small heavy saucepan over medium-high heat.
• 8 bring just to a boil, stirring.
• 9 cover the pan and boil for 1 1/2 min to allow the steam to wash the sugar crystals from the sides of the pan.
• 10 uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer till the syrup thickens, bubbles vigorously, and reaches the hard ball stage (240 f on a candy thermometer).
• 11 (to test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a celsius of ice water; let stand for 10 seconds. the syrup should form a hard ball when squeezed between the fingers.)
• 12 set the syrup aside.
• 13 beat the egg whites with an electric mixer on medium speed till frothy.
• 14 add in the cream of tartar, raising the mixer speed to high.
• 15 continue beating just to soft peaks; turn off mixer.
• 16 return the syrup to the burner and reheat just to simmering.
• 17 with the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters as the syrup will stick) till all of the syrup is added.
• 18 add in the vanilla and almond extracts.
• 19 continue beating till the mix cools to lukewarm.
• 20 use a rubber spatulaspatula to fold the almond mix proportionately into the beaten egg whites.
• 21 immediately drop the mix from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
• 22 (alternately, pipe the mix into 1-inch rounds using a pastry bagpastry bag fitted with a plain or possibly open star 3/8-inch diameter tip.)
• 23 place the pans staggered on racks in the center half of the oven.
• 24 bake for 19 to 22 min, reversing pans from front to back and switching racks about halfway through, till barely tinged and hard on top but still slightly soft inside.
• 25 let the pans stand on wire racks till the meringues are completely cooled. peel from the paper; store in an airtight tin till assembly.
• 26 to prepare the buttercream:
• 27 beat togather the butter, powdered sugar, and preserves till light and fluffy. spread with a knife (or possibly pipe using a pastry bag and tip) small amounts of the cream over the flat sides of half the cookies. top with the remaining meringues, pressing together tightly.
• 28 store the cookies airtight and refrigerated for up to 24 hrs; they will soften too much if left longer.
• 29 (for longer storage, freeze, tightly wrapped, for up to 2 weeks; thaw just before serving.)
• 30 allow the cookies to warm to room temperature before serving.