This is one of my favourite cookies from Denmark. It’s very simple but sooo delicious. It’s basically two pieces of sweet short crust pastry, baked, then layers with raspberry. Then it’s topped with a nice layer of white icing and finished with some freeze dried raspberries.
In every city, and almost in every area in every cities in Denmark, you find a bakery. And in almost every Danish bakery, you will find Raspberry slices (which is the translation of the Danish name Hindbærsnitter). But even if you don’t live in Denmark at the moment, it doesn’t stop you from eating this delicious pastry. It’s really simple to bake!
Ingredients (12-20 cookies):
- 8 oz butter
- 3 cup all purpose flour
- 1 cup confectioner’s sugar
- 1 egg
- 5 tbsp almond flour
Filling and topping
- 6 tbsp raspberry fruit spread (jam)
- 2 1/2 cups confectioner’s sugar
- 2 tbsp water
- freeze dried raspberries
Use a stand mixer. Add butter (room temperature), flour, confectioner’s sugar, egg and almond flour into the bowl. Mix everything together until the dough feels as one piece. Take the dough out on a baking board and carefully knead the dough together. Let the dough rest in the refrigerator for 30 minutes.
Pre heat the oven to 350ºF.
Use a rolling pin and roll the dough in-between two parchment papers. Roll out the dough to a rectangle and until the thickness of the dough is 1/8 inches everywhere (it’s important the thickness is the same everywhere). Lift over the dough (still between parchment paper) onto an oven tray and take off one layer of the parchment paper (the one on top). Cut off uneven edges with a knife. Also, divid the rectangle in two (on the middle).
Bake the cookies for 10-15 minutes (all depending on your oven) until the cookies start to get a light golden color.
After you have taken out the cookies, spread the raspberry fruit spread on one of the two cookies. You don’t have to spread it all the way to the edges (will happen when the second cookie comes on top).
Make the icing. Heat the water to 95ºF in a saucepan and add the confectioner’s sugar into the bowl. Stir until you get an icing and remove from the heat. The warmer water will make the icing more glassy.
Spread the icing over the second cookie before it cool down. Spread the dried raspberries over the icing (be fast, the icing will quickly stiffen). Place the cookie with the icing on top of the cookie with the raspberry spread. Try to be fast. If they cool down too much, it’s easier for them to crack.
Now cut the cookies into 12-20 slices, depending on how big you want them. Let them now cool down before serving.