Ingredients:
- 110g butter
- 30g sugar (room tempature)
- 1 egg
- 60g almond powder
- 2 tablespoon Sugar powder
- ⅛ teaspoon Salt
- ⅛ teaspoon Cinnamon
- 240g flour
- ½ teaspoon Baking powder
- Sugar powder
- 1 cup of raspberry jam
Directions:
- Add in a food processor or a medium bowl and whisk together the butter and sugar. After 1 minute add an egg and whisk another minute.
- Add in and whisk the almond powder, sugar powder, salt, cinnamon powder in the mix and mix them toghether.
- Put flour and baking powder to the mix and whisk them together as well
(if the mixture is to thick, add a little water, I put about 2 tsp.)
- Wrap the dough in plastic wrap, and refrigerate until firm at least 2 hours.
- On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness.
Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
- Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking
sheets, then transfer to wire racks to cool completely.
- Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies.
Note: Makes 36 cookies
Original Recipe: bakingschool
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