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Filled almond cookies

updated

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Ingredients for 1 servings:

  • 150 g flour
  • 65 g sugar
  • 1 packet of vanilla sugar
  • 150 g butter
  • 75 g ground almonds
  • Jam (red currant jelly)
  • 1 pack almonds, whole kernels, peeled
  • 200 g dark chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

the best cookies on the cookie plate

Knead the flour, sugar, vanilla sugar, butter, and ground almonds together and chill. Roll out the chilled dough to about 3 mm thick. Cut out circles and place them on a baking sheet. Bake at 180°C for about 10 minutes; the cookies should not get very dark. Spread half of the cooled cookies with blackcurrant jelly and sandwich them together with a “naked” half. Dip the sandwiched cookies halfway into the melted chocolate coating and place a peeled almond on top of each one. I always make three times the amount.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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