1 1/4 cups strained raspberry jam
1 tablespoon framboise or any other raspberry-flavored liqueur
7 tablespoons unsalted butter, such as Land O’ Lakes, melted
1/8 teaspoon almond extract
1 cup bleached all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
1/4 cup sliced blanched almonds
One 17 1/4-ounce box (2 sheets) frozen puff pastry, such as Pepperidge Farm, thawed
Make the topping:
1. In a small bowl, whisk together the jam and liqueur.
2. In another small bowl, whisk together the butter and almond extract
3. In a medium bowl, stir together the flour, sugar, salt and almonds. Using a fork, stir the butter mixture into the dry ingredients until the butter is absorbed and the mixture is uniformly moistened. Set aside until needed.
Make the cookies:
4. Line two half sheet pans or jelly roll pans with parchment paper. Carefully unfold the thawed sheets of puff pastry on a lightly floured work surface. Prick each sheet of dough on both sides with a fork and place each sheet on one of the prepared pans. Cover with plastic wrap and refrigerate for 1 to 2 hours, until cold and firm.
5. Position a rack in the center of the oven and preheat to 375°F.
6. Remove one pan of dough from the refrigerator. Cover the dough with a piece of parchment paper and top with another pan of the same size.
7. Bake the dough for 15 minutes, then invert the double-pan assembly and bake for 10 to 15 minutes longer or until the dough is golden brown and baked through. Allow the pastry to cool, sandwiched in its pan assembly, on a wire rack. When cool, remove the top pan and piece of parchment paper from the cooled pastry.
8. Reduce the oven temperature to 350°F.
9. Divide the jam mixture in half and using a small offset metal spatula, spread an even layer of it over the cooled pastry sheet to within 1/4 inch of the ends. Sprinkle half of the almond mixture over the jam using your fingers to form crumbs. Bake for 25 to 30 minutes or until the topping is lightly colored.
10. Place the baked pastry, in its pan, on a wire rack to cool. Before the pastry is completely cool, remove it from the pan and place it on a work surface. Using a sharp serrated knife, trim the ends to form an 8 1/2-inch square. Cut the pastry into sixteen squares.
11. Repeat steps 5 through 10 to make the second batch of cookies, using the second sheet of dough and the remaining jam and crumb mixtures for the topping. (The cookies can be stored in an airtight container, between sheets of wax paper, for up to 3 days.)
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