Raspberry Lemon Curd Sandwich Cookies made with Pasta Frolla Dough
These adorable cookies would make a great addition to your Easter or Spring celebration desserts.
Crisp delicious pasta frolla cookies, sandwiched with raspberry preserves and finished off with a dollop of homemade lemon curd.
The cookies and the curd can be made ahead and assempled just before serving.
Making the dough by hand:
The dough is super easy to put together in a food processor, but can also be made by hand in a large bowl.
- Place the flour, powdered sugar, baking powder and salt in a large bowl and whisk to combine.
- Add cubed, cold, unsalted butter.
- Begin working the butter into the flour, using your fingertips until you have the consistency of coarse cornmeal.
- In a small seperate bowl, whisk together the egg, egg yolk and vanilla and add it to the flour/butter mixture.
- Using a fork gently mix together the eggs and dry ingredients until you form a crumbly dough.
- Tip the mixture out onto yout counter or board and begin to bring it together. Gently knead a few times until the dough is smooth.
FLour:
My flour of choice, for this recipe is Caputo “00” Baking Flour (Previously known as Pastry Flour). It is great for creating light, fluffy, flaky, delicate textures in all your sweet treats. And especially these cookies.
All-purpose flour will also work well in this recipe, but the cookies won’t be as light.
Pasta Frolla Sandwich Cookies for Easter
Ingredients
Cookie Dough:
- 250 grams of All Purpose Flour
- 75 grams of Powdered Sugar
- ¾ Teaspoon of Baking Powder
- ¼ Teaspoon of Kosher Salt
- 125 grams of Cold, Unsalted Butter
- 1 Whole Large Egg
- 1 Egg Yolk
- 1 Teaspoon of Vanilla Extract
- ¾ Cup of Raspberry Preserves
- 1 Batch of Lemon Curd – Recipe below
Lemon Curd:
- 42 grams of Unsalted Butter 3 Tablespoons
- 45 grams of Granulated Sugar
- 50 ml Lime Juice
- 3 Egg Yolks
Instructions
Pasta Frolla Cookie Dough:
- Place the flour, sugar, baking powder and salt into a food processor and pulse about 5-6 times until combined.
- Cut the butter into ½” cubes and add to the flour mixture. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.
- In a small separate bowl, whisk together the whole egg, egg yolk and vanilla. Add the mixture to the food processor and pulse until the dough just begins to come together.
- Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
- Shape the dough into a square, wrap in plastic wrap and place in the refrigerator for at least 2 hours and up to 2 days.
- Preheat your oven to 350℉
- After chilling, cut the dough in half and work with one piece at a time.
- Roll each piece, between two pieces of parchmnet paper, to a thickness of 1/8”. Cutout as many pieces as you can with the cookie cutter of your choice. I'm using a 3" egg shaped and a 3" flower shapped cookie cutters.
- Place the cookies on a parchment lined baking sheet.
- Using the remaining half of the dough, roll it out to a thickness of 1/8". Cut the same amount of cookies as you had done previosly. These will be the tops of the sandwich cookies.
- Place these cookies on a parchment lined baking sheet as well. Using the large end of a decorating tip, cut out holes in the second batch of cookies. I like to place these on a seperate pan because the ones with the holes usually take less time to bake.
- Bake the cookies one sheet at time. While one is in the oven, place the other sheet, covered, in the refridgerator.
- Bake the solid cookies for 11-12 minutes or until the edges begin to turn a light golden brown. Bake the cookies with the holes for about 9-10 minutes or until the edges begin to turn a light golden brown.
- Remove from the oven and let cookies cool on the pan for about 10 minutes. Then, place the cookies on a metal rack to cool completely.
Lemon Curd:
Double Boiler Method:
- Place a medium heat proof bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.
- Add the sugar, butter and lemon juice and heat until the butter is melted and the sugar is dissolved.
- Place the bowl over the simmering water and stir until the mixture begins to thicken.
- In another bowl gently whisk the egg yolks.
- Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
Stove Top Method:
- Place the sugar, butter and lemon juice in a small saucepan and heat until the butter is melted and the sugar is dissolved.Makes approximately 1 1/3 cups.
- In another bowl gently whisk the egg yolks.
- Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return to the saucepan.
- Place the pan over low heat and stir with a rubber spatula until the mixture begins to thicken. Make sure to scrape the bottom of the pan.
- Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
- Makes approximately 1 1/3 cups.
- Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.
Assembly:
- Place the cookies with the holes on a piece of parchment paper and dust the tops with powdered sugar.
- Spread the bottoms of the remaining cookies with the raspberry jam. Top them with the cookies dusted with powdered sugar.
- Place the lemon curd in a pastry bag and snip off the tip, Pipe a dollop of lemon curd in the openings.
- Serve immediatly or store in the refridgerstor.
- Enjoy!
