Blanch the almonds for 1-2 minutes in simmering water; drain and place on a cookie sheet. Toast for 10 minutes at 350°F degrees.
Toast the filberts (do not brown). Allow to cool slightly, then rub off the skins with a clean towel.
In a food processor, grind filberts and almonds with sugar, by pulsing several times until fine.
Using a pastry bag or cookie shooter with a round tube, pipe cookies (in 1-inch mounds) onto a greased silicone baking or cookie sheet that has been greased and dusted lightly with flour. Alternatively, drop by tablespoonfuls.
Bake at 300°F for 10-15 minutes or until the top has a light crust but is still soft. Allow to cool for several minutes, then use a spatula to remove from baking sheet.
When cookies are thoroughly cooled, make a sandwich of two cookies with raspberry jam.
These can be served as is or drizzled with lemon or vanilla flavored confectioners icing or glazed with dipping chocolate.
Submitted by: CM
