Ingredients
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240 grams
plain flour
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60 grams
ground almonds
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240 grams
butter
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1
egg
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130 grams
sugar
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
salt
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1/2 teaspoon
vanilla extract
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75 grams
raspberry jam
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Handful
icing sugar
Directions
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In small bowl, combine flour, almonds, and cinnamon; set aside.
In large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough onto 2 pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
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Preheat oven to 175°C. On a floured surface, roll out one disc of dough 1/8 inch thick (keep remaining dough chilled). Cut half of the dough using a round cutter (this will be the bottom cookie) With half of the cookies cut a smaller shape in the middle of the cookie (this will be the top cookie) Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and re-rolled. Always make sure dough is firm and chilled before cutting or else they will lose shape in the oven.
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Bake for 10-12 mins or until light golden brown. Let cool on the cookie sheet for about 2 minutes; remove from sheet and cool completely.
Spread about a teaspoon of jam onto the bottom of the cookie and sandwich with a top cookie (one with centre cut out). Then finish off by dusting cookies with icing sugar.
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