Scalloped rectangular frollini sandwiches with bright raspberry filling visible through small oval windows.
Raspberry Jam Frollini
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 161 minutes: 50 hands-on, 45 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Rolling pin and parchment sheets
- 2 1/4 × 1 1/2-inch scalloped rectangular cutter
- 3/4 × 1/2-inch oval window cutter
- One additional parchment-lined baking sheet, three sheets total
- Fine sieve and spreading spoon
Scalloped rectangular frollini sandwiches with bright raspberry filling visible through small oval windows.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Rub in the butter
- 1Rub in the butterMix flour, dough sugar and salt. Rub in butter until finely crumbly, then work in egg and vanilla only until the dough holds together. Flatten, wrap and refrigerate for 30 minutes.
Cut matched rectangles
- 2Cut matched rectanglesRoll between parchment to 3/16 inch thick. Use a 2 1/4 × 1 1/2-inch scalloped rectangular cutter to make 40 pieces, rerolling scraps once. Cut a small 3/4 × 1/2-inch oval window in 20 tops and return centers to the scraps. Aim for about 12 g per solid base; cutter sizes affect yield. Arrange the 20 bases and 20 tops across three lined sheets with 1/2-inch gaps and chill for 15 minutes.
Bake three batches
- 3Bake three batchesHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake sheets separately for 10–12 minutes each, allowing 36 minutes for all three. Watch window tops closely; remove individual pieces once their rims turn pale gold.
Cool, dust and sandwich
- 4Cool, dust and sandwichRest each sheet 5 minutes and cool the pieces on a rack for another 25 minutes. Dust only the 20 cold window tops with the finishing sugar. Spread 6 g raspberry jam on each base and place a matching top over it. Hands-on time includes assembly; cooling is 30 minutes after the final batch.
Chef’s Science & Pro Tips
Ingredient science
Seedless jam keeps the small windows smooth and evenly filled.
Technique & texture
Dust before assembly so the red centers stay clear.
Finishing & serving
Pair matching rectangles before filling to align their scalloped edges.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 days | Store filled cookies airtight in a cool room; follow the raspberry jam label if stricter. |
| Refrigeration | Up to 5 days total | Keep airtight in a single layer; include any previous room-temperature days and follow a stricter filling label. |
| Raw freezing | Up to 1 month | Freeze shaped unfilled dough airtight; thaw in the refrigerator before baking. |
| Baked freezing | Up to 1 month | Freeze unfilled cooled cookies; fill after thawing. |
| Restoring | Before serving | Thaw plain cookies covered at room temperature, then add the measured filling. |
Notes
- Seedless jam keeps the small windows smooth and evenly filled. Dust before assembly so the red centers stay clear. Pair matching rectangles before filling to align their scalloped edges. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 20; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
How many finished cookies does this make?
Forty baked pieces become 20 filled sandwiches.
Can I leave the tops solid?
Yes, but the visual result loses its raspberry window. The listed method and photograph use oval openings.
Why do the sandwiches soften overnight?
Moisture moves from jam into the thin frollini. Fill close to serving if you prefer a crisp contrast.
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