John Myers
Ingredients for 1 servings:
- 150 g spelt flour, 630
- 100 g almond(s), peeled, ground
- 2 small egg yolks
- 1 pinch of salt
- 150 g butter, cold
- 80 g powdered sugar
- 1 tbsp vanilla sugar, real bourbon
- 1 pack of flavoring (Orange Finesse)
- 30 g pistachios, chopped
- 100 g jelly (blackberry), optionally other fruit jelly
- powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
made from almond butter dough and chopped pistachios, makes about 60 pieces
Combine the flour, ground almonds, egg yolks, salt, butter flakes, powdered sugar, vanilla sugar, orange finesse, and chopped pistachios in a food processor, first using the dough hook, then quickly mix with your hands until you have a smooth dough. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for about 30 minutes. In the meantime, whisk the blackberry jelly, or other fruit jelly, until smooth and fill it into a small freezer bag. Seal the bag tightly and cut off a small corner. Shape the almond butter dough into cherry-sized balls with your hands and place them on a baking sheet lined with baking paper. This amount of dough makes about 2 baking sheets. Using a wooden spoon dipped in flour, make a well halfway into each ball and squeeze a little jelly into each hole. The hole should only be barely full. Bake in the oven at 180°C (top/bottom heat) for about 15 minutes until golden brown. The baking time specified in the recipe is for one baking sheet! Allow cookies to cool completely and store in a tin. Dust lightly with powdered sugar before serving, if desired.
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