Raspberry Spiral Tea Snaps

By: Anolon Culinary Team

  • Yield: 5 dozen
  • Cuisine: American
  • Course: Dessert



  • 1/2 cup toasted almonds
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 whole egg (white & yolk)
  • 1/2 teaspoon vanilla
  • 1/2 cup seedless raspberry preserves



  1. In a blender, grind the first 4 ingredients until finely ground. With mixer, beat he butter and sugar together until light. Beat in the eggs and vanilla. Mix in the flour mixture.
  2. Between 2 sheets of waxed paper, roll ½ the dough into a 7”x10” rectangle. Repeat with the remaining dough. Chill flat for 1 hour.
  3. Take out the dough from the refrigerator. Remove the top piece of waxed paper and spread evenly ¼ cup of the raspberry preserves over each dough rectangle. Roll into a cylinder, jellyroll fashion.
  4. Freeze for 1 hour.
  5. Preheat oven to 350°F. Slice the dough cylinders into ¼” thick rounds. Bake for 10 minutes or until lightly browned.