Devil Eyes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 22 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, soft
- 1 egg (s)
- 175 g flour
- 3 teaspoon cocoa powder
- 1 teaspoon Baking powder
- 70 grams sugar
- 5 drops aroma, bitter almond
- Jam, cherry, 75% fruit content
Print Recipe
Pin Recipe Instructions
- Knead butter, egg, flour, sugar, baking powder, flavor and cocoa into a smooth dough and chill for approx. 30 minutes.
- Preheat the oven to 175 ° convection.
- Shape the dough into a long roll and divide into even pieces. Shape it into balls with a diameter of about 1.5-2 cm. Place the balls on a baking sheet lined with baking paper. Make an indentation in each ball with either your finger or the handle of a wooden spoon. Fill the resulting cavity with jam and bake for 9-12 minutes. After 9 minutes they are still very, very soft. If you bake the cookies longer, they will get a little crispier around the edges.
- Take out of the oven and let cool down on the baking sheet for approx. 5 minutes, then remove from the baking sheet and let cool down completely.
- Makes between 30 and 40 cookies.
- The cookies are also very tasty with other darker jams, for example blackberries.
- The bitter almond aroma can also be replaced with 1 tablespoon of amaretto, rum or rum aroma.
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