John Myers
Ingredients for 1 servings:
- 400 g flour
- 250 g butter, soft
- 2 egg yolks
- 150 g sugar
- 2 tbsp apricot liqueur
- 1 vanilla pod(s), pulp
- 1 lemon(s), grated peel
- 200 g apricot jam
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 14 minutes; Total time approx. 3 hours 44 minutes
Vanilla biscuits with apricot liqueur, filled with apricot jam, for approx. 40 biscuits
Knead together the flour, butter, egg yolks, sugar, liqueur, vanilla pulp, and lemon zest, cover, and chill for about 2 hours. Preheat the oven to 180°C (top/bottom heat) and roll out the dough in portions between two cut-open and floured freezer bags to a thickness of about 3 mm. Cut out 80 rectangles (5 x 3 cm each), and cut a diamond shape about 3 cm long in the middle of half of these. Place on baking sheets lined with baking paper and bake for 12-14 minutes, then remove from the tray and allow to cool. Stir in the jam until reduced for about 2 minutes, then strain through a sieve. Spread it over the cookies without the diamond-shaped hole, then place the remaining cookies on top. Fill with the remaining jam and allow to set.
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