Sweet Almond Ravioli

Something good is about to happen…

Hello beautiful! 
I had a hard time giving you a name. Can I call you a powdery sugar-covered, almond-stuffed cookie? Or a pillow-looking, sweet and nutty hand pie?!? Or how about … picture-perfect crazy-delicious sweet almond raviolo?!?
Cause that’s just what you are: Two layers of crumbly and buttery sugar dough, filled with a nutty and sweet almond filling, baked until super soft and lightly crispy and golden at the edges. Sprinkled with powdered sugar and ready to be devoured by the closest lucky person. Ha! That’s what you are.
What name would you give this dessert?!?

And here is the recipe for you. It’s all very quick and quite easy. Start by preparing the dough (you can use my recipe below, or your favorite!), mix the almond filling ingredients, cut the dough in half and roll the two halves in a thin layer…but not super thin or it will break. One layer will be used for the bottom and one for the top of the ravioli. 

Mark the bottom dough with a ravioli cutter (to space them out correctly and not waste any dough). This is the cutter I use and where I bought mine. The set comes with a round and a square stamp, so you’ve got the shape option!

If you don’t have a ravioli stamp, you can always use a cookie cutter or the rim of a small glass or jar, but in this case you will need to press down the edges with the tip of a fork to seal properly.
Add spoonful of filling in the middle of each raviolo, top with the second half of the rolled out dough, press gently around the filling with your fingers and cut the cookies with the stamp. Move to a cookie sheet and bake. 
Easy peasy, right?!?! 
Video recipe to come… soon I hope :)


YIELD: 18-20 cookies
    • For the dough:
      • 2 cups (300 gr) all-purpose flour
      • 1/2 cup (100 gr) sugar
      • 1 pinch salt
      • 6 oz (170 gr) butter, room temperature
      • 2 egg yolks (save the white for the filling)
      • 1 or 2 tablespoons of milk (if needed)
      For the filling:
      • 2 cups (200 gr) almond flour (unblenched)
      • 3/4 cup (150 gr) sugar
      • 1 lemon zest
      • 1 teaspoon vanilla extract
      • 1/4 teaspoon almond extract
      • 2 egg whites
      • apricot preserve (optional)
      • powdered sugard for dusting


TIME: 20 minutes to prepare plus 20 minutes to bake

    Prepare the dough: In a food processor add  2 cups of flour, half cup of sugar, a pinch of salt, 6 oz of butter, and two egg yolks (save the white for later). Mix until combined and smooth.

    Add a little bit of milk if the dough is too dry (add one tablespoon at a time).

    Make into a disc. Wrap in plastic and let it rest while you prepare the filling. Refrigerate if the dough came out too soft.

    Prepare the filling: in a bowl add two cups of almond flour, 3/4 cup of sugar, finely grated zest of one lemon, 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract.

    Mix to combine. 

    READ MORE:   Chocolate Candy Cookie Bars
    Add the two egg whites you saved and mix until well combined.

    Cut the dough in half. Roll out each half .
    Mark one rolled-out dough with the ravioli cutter (or glass) to space out the cookies properly. Mine is 3 inch in diameter.

    Spread a teaspoon of apricot preserve if you are using it and top with one tablespoon of almond paste in the middle of each (you can roll it into little balls for a neater results, but it’s not necessary).

    Cover with the other half dough you rolled out.

    Gently stretch the dough and press down with your fingers around the filling. Using a ravioli cutter (or the glass) cut each of the cookies.

    If using a glass make sure the edges are sealed (use a the teeth of a fork if needed).

    Bake at 350° F ( 175° C) for about 20 minutes until lightly golden at the edges.
    Let cool down and sprinkle with powdered sugar if you like.
    Enjoy :)

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