Jams – Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 25) |
Ingredients
- 300 grams flour
- 200 g butter
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch baking powder
- 2 egg (s)
- 2 teaspoons flavor (Citro-back)
- 2 drops bitter almond flavor
- 1 tablespoon whipped cream
- 40 g almond (s), chopped
- 200 g apricot jam
- 150 g jelly (currant jelly), black
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Knead the flour, fat, sugar, vanilla sugar, baking powder, an egg, Citro-back and baking oil. Put the dough in a cool place for about 30 minutes.
- Roll out the dough thinly. Cut out cookies with cutters (approx. 50) Cut out the middle of half of the cookies with small cutters so that a ½ cm wide edge remains. The rest of the dough can be rolled out and cut out until nothing is left. Place the whole biscuits on a greased baking sheet. Separate the rest of the egg. Brush the edges of the biscuits with egg white, place the edges on the whole biscuits. Whisk the egg yolk and cream together, brush the edges with it. Sprinkle with almonds. Bake the cookies at 200 ° (electric stove) for 12-15 minutes.
- Let cool down. Strain the jam through a sieve, bring to the boil. Also bring the jelly to the boil. Spread everything in the middle of the cookie and let it dry. Dust with powdered sugar.
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