RASPBERRY FILLED COOKIES

Steps:

• 1. FOR THE COOKIES: Heat the oven to 325 degrees.
• 2. Line 2 very large baking sheets (or 3 smaller ones) with baking parchment.
• 3. Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown.
• 4. Set aside to cool and reset the oven to 300.
• 5. Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily.
• 6. Thoroughly stir the remaining powdered sugar into the almonds.
• 7. Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat.
• 8. Bring just to a boil, stirring.
• 9. Cover the pan and boil for 1 1/2 minutes to allow the steam to wash the sugar crystals from the sides of the pan.
• 10. Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously and reaches the firm ball stage (240 on a candy thermometer).
• 11. To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds.
• 12. The syrup should form a firm ball when squeezed between the fingers.
• 13. Set the syrup aside and beat the egg whites with an electric mixer on medium speed until frothy.
• 14. Add the cream of tartar, raising the mixer speed to high.
• 15. Continue beating just to soft peaks; turn off mixer.
• 16. Return the syrup to the burner and reheat just to simmering.
• 17. With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added.
• 18. Add the vanilla and almond extracts.
• 19. Continue beating until the mixture cools to lukewarm.
• 20. Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites.
• 21. Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
• 22. (Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.)
• 23. Place the pans staggered on racks in the center half of the oven.
• 24. Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside.
• 25. Let the pans stand on wire racks until the meringues are completely cooled.
• 26. Peel from the paper and store airtight until assembled.
• 27. To prepare the buttercream: Beat together the butter, powdered sugar and preserves until light and fluffy.
• 28. Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies.
• 29. Top with the remaining meringues, pressing together tightly.
• 30. Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer.