1/4 cup blanched almonds
1/2 cup filberts, skins removed
1/4 cup white sugar
4 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
raspberry or strawberry jam

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