Thanks to Tracey Zabar for submitting this recipe to Epicurious:
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour, sifted
Juliet's Kisses:
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour, sifted
- 1/4 cup Dutch-process cocoa powder, sifted
Filling:
- 1 cup Nutella, raspberry jam, or melted bittersweet chocolate
Romeo's Sighs:
Preheat the oven to 350°F. Line two half-sheet pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the almond extract. Add the salt and flour, beating just until each addition is incorporated. Drop by rounded teaspoonfuls onto one of the prepared pans. Set aside until you prepare Juliet's Kisses.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla. Add the salt, flour, and cocoa powder, beating until each addition is incorporated.
Spread the filling onto the flat side of a Romeo and sandwich together with a Juliet. Repeat this process with the remaining cookies.
Thanks to Jacques Pepin for submitting this recipe to Epicurious:
1 12-ounce package frozen unsweetened raspberries, defrosted, or 12 ounces fresh raspberries
1/3 cup seedless black raspberry preserves
1/4 cup water
2 teaspoons fresh lime juice
1 tablespoon sugar
Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.) Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety. Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time. At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.
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