If you build this layered cookie dessert, they will come! Use strawberries or blackberries for the raspberries if you like. You could also use orange flavoured liqueur instead of raspberry liqueur.
ingredients
Raspberry Filling
Cookie Layer
Assembly
directions
In a medium sized bowl, gently toss together the raspberries, Chambord and sugar. Let mixture sit for 1 hour, tossing occasionally.
Into a medium sized bowl, sift together the flour, salt, ground almonds, black pepper and coriander.
With an electric mixer or in a stand mixer fitted with the paddle attachment, cream the butter and icing sugar together until light and fluffy. Scrape down the sides of the mixing bowl. Add the egg and vanilla and mix until combined.
Add 1/3 of the flour mixture and gently mix to combine, scraping down the sides. Repeat until all the flour is added, being careful not to over mix. Flatten the dough into a disc. Wrap with plastic wrap. Chill until firm, about 1 to 2 hours.
Preheat oven to 375 degree F. Line two baking sheets with parchment paper.
On a lightly floured surface, roll the chilled dough out to 1/8-inch thick, dusting with flour as needed. Using 2 ¾-inch square cookie cutter, cut out dough. (Alternatively use a sharp knife to cut out squares). Place squares on the baking sheets, about 1-inch apart. Re-roll the remaining dough to get 24 cookies.
Bake until lightly golden, about 8 to 10 minutes. Let cool 10 minutes on baking sheet. Carefully move cookies onto cooling racks with a palette knife or spatula. Let cool completely before using.
On each dessert plate, place a cookie. Top with a tbsp. of the raspberry mixture, keeping the mixture clear of the edges. Repeat with a second cookie and more of the raspberry mixture. Top with a final cookie. Dust with icing sugar. Garnish last layer with a raspberry and a sprig of mint. Serve with a dollop of crème fraiche on the side. Serve immediately.