John Myers
Ingredients for 1 servings:
- 175 g butter, soft
- 275 g flour
- 175 g brown sugar
- 1 packet of vanilla sugar (caramel vanilla sugar)
- Salt
- 1 egg(s)
- 1 tsp baking powder
- 100 g almond(s), chopped
- 2 tbsp apricot jam
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
enough for about 20 pieces
Melt 50g butter. Then mix 75g flour and 50g brown sugar with the vanilla sugar. Add the melted butter and knead with a hand mixer until crumbles form. Cream together 125g butter, 125g brown sugar, and a pinch of salt. Add the egg and mix. Then stir in 200g flour and the baking powder. Fold in the almonds. Using 2 teaspoons, place small heaps of the cookies on a baking sheet lined with baking paper, leaving enough space between the cookies. Flatten the dough slightly and place a dollop of apricot jam and crumble on each cookie. Bake in a preheated oven (electric oven: 200°C, fan: 175°C, gas mark 3) on the middle rack for about 15 minutes.
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