•10 slices Turano Rustic Italian Bread
•4 cups (800 g) granulated sugar
•4 cups (480 g) raspberries
•Powdered sugar, optional topping

① Place 4 cups granulated sugar and 4 cups raspberries in a large saucepan. Bring to a boil over high heat, mashing berries as they heat. Boil hard for 1 minute, stirring constantly. Add warm sugar, and return to a boil until the mixture is thickened, about 5 minutes.
② To determine if the jam is done, dip a chilled metal spoon into the hot fruit mixture; immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later—the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
③ Remove jam from heat and allow to cool
④ Press the round cookie cutters into two slices of bread so you have two rounds, and press the holiday tree cookie cutter into one of the rounds. Repeat the steps until you have your desired sandwich amount.
⑤ Toast bread cutouts until lightly golden, set aside to cool.
⑥ Spread jam on bottom toasted round. Don't over fill the cookies as the jam will leak out the sides. Place the bread round with the cutout on top and gently press down. Repeat steps.
⑦ Dust with powdered sugar and enjoy!