I got this recipe from the magazine Bon Appetit and they were delicious! The reviews online http://www.bonappetit.com/recipes/2010/12/chewy_almond_raspberry_sandwich_cookies
were not so great but they turned out SOOO good for me!!
Sorry for the cell phone pics.. I did not have my camera with me. The pics do not give the colors of the cookie justice!!
If you decide to make them, here are a couple of things I discovered 1)they were very sweet the day I made them but for some odd reason, they weren't so sweet on the 2nd day and they were perfect! 2) the recipe suggests making the cookies 2 1/2 inches long- i think because of their richness, they should be bite size so I would suggest making them about 1 inch long 3)because the dough is very soft, i did not roll them into the almonds- after squeezing the dough onto the pan with almonds, i just placed almonds on top instead of rolling the dough. I then used a spatula to transfer the dough from the almond pan to the baking pan. YUMMMMY YUMMO!!