In honor of Michael Ruhlman's pronouncement that Baking with Agave Nectar by Ania Catalano is a "book worth reading and using," I made another recipe from the book.
The cookies above are found on page 21 of her book, under the title "Raspberry Linzer Torte Cookies." The folks at the George Street Co-op's Outreach Committee said many complimentary things about them, however none of them said the cookies reminded them of linzer anything.
Most of the samplers remarked that the texture was appealing -- crumbly and soft. They also had lovely things to say about the fruit-sweetened raspberry spread I used from Trader Joe's. Because it's a nice little vegan recipe with only 7 ingredients, and because it's done completely in the food processor, I'd bet the raw folks could easily make it in a dehydrator. I went the traditional route and baked them for 12 minutes.
Because I didn't make any alterations to the recipe (other than toasting the almonds prior to processing them), I won't list it here. Instead, I'll encourage you to order the book, especially since it's only $10.85 new on Amazon.com. I agree with Ruhlman, it's well worth the money.