John Myers
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Christmas Cookies: Flaked Almonds and Jam Hearts
The perfect christmas cookies: flaked almonds and jam hearts recipe with a picture and simple step-by-step instructions.
for the shortcrust pastry:
- 125 g Flour, preferably type 630 spelled
- 125 g Ground almonds
- 125 g Cold butter in flakes
- 1 Pc. Egg yolk
- 1 tsp Cinnamon
- 100 g Brown sugar
- 1 packet Vanilla sugar
additionally:
- 100 g Flaked almonds
- Apricot jam
- Quickly knead the ingredients for the dough with your hands to form a dough. The flakes of butter can still be seen in the dough. Wrap the dough in cling film and put it in the fridge for approx. 1 – 2 hours.
- Then roll out about 3 mm thin on a floured work surface, cut out hearts and place them next to each other on a baking sheet lined with baking paper. Heat the jam and stir until smooth. Brush the cookies with it and sprinkle with the flaked almonds. Lightly press. Put in a cold place until the oven has preheated. Bake at 180 degrees top / bottom heat for about 13 – 15 minutes until golden. Then pull the baking paper onto a wire rack to cool down.
Variation with hazelnut:
- Replace the ground almonds in the batter with ground hazelnuts. Instead of flaky almonds, sprinkle with shaved hazelnuts. Instead of apricot jam z. B. Use cherry jam.
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