John Myers
Ingredients for 1 servings:
- 300 g flour
- 100 g almond(s), blanched, ground
- 100 g sugar
- 1 packet of vanilla sugar
- 200 g butter
- 5 tbsp jam or jelly
- Powdered sugar as desired
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Delicate almond shortcrust cookies with a fruity jam filling. Egg-free!
Mix the flour and almonds. Cream the butter with sugar and vanilla sugar until fluffy, then stir in the flour mixture to form a crumbly dough. Gather the dough together with your hands to form a smooth dough and wrap in cling film. Chill for at least an hour, preferably overnight. Then roll out the dough between cling film or on a lightly floured work surface to a thickness of about 5 mm. Using a cookie cutter or simply a glass, cut out round cookies, and cut out smaller circles from half of the circles. Place the cookies on baking sheets lined with baking paper. Bake one after the other in an oven preheated to 180°C (top/bottom heat) for 10-12 minutes. Let the cookies rest on the baking sheet for about 2 minutes, as they break easily when warm. Carefully spread one “plain” cookie with jam or jelly and top with a “perforated” cookie. Dust with powdered sugar if desired. It’s best to let them sit in a tightly sealed cookie tin for at least a day; then the cookies will be nice and tender and melt in your mouth! Makes about 30 cookies.
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