John Myers
Ingredients for 1 servings:
- 500 g wheat flour type 405
- 1 pinch of baking powder
- 250 g butter
- 250 g sugar, fine (baking sugar)
- 125 g almonds, ground, peeled
- 2 eggs, size M
- Apricot jam, currant or raspberry jelly
- Powdered sugar for dusting
- Flour for the work surface
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes
with peeled almonds, makes about 70 pieces
Mix the flour with the baking powder, place the butter in small pieces on top, add the sugar, almonds, and eggs, and quickly knead into a smooth dough. Wrap in plastic wrap and refrigerate for at least one hour. Preheat the oven to 175 degrees Celsius (top/bottom heat). Divide the dough in half and return one half to the refrigerator. On a floured work surface, roll out the dough to a thickness of about 3-4 mm and, using a cookie cutter dipped in flour, cut out cookies with round or scalloped edges. Repeat with the second half of the dough, cutting a hole in the center of each cookie. Place the cut-out cookies one after the other on a baking sheet lined with baking paper for about 12 minutes. Remove the cookies from the baking sheet and let them cool. Caution: They are fragile when hot. Spread the unpierced cookies with jam or jelly, place a perforated cookie on top of each cookie, and dust with powdered sugar. Makes about 70 pieces. They’ll keep for several weeks in a tin.
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