Lemon Chopped Dough Biscuits with Jam and Nuts
by Editorial Staff
These lemon apricot jam biscuits are made from “mock” puff pastry. The layered texture of the cookie is achieved by sprinkling the shortbread dough with flour several times and folding it into an envelope. Cookies are formed in the form of mini-rolls – they look interesting and are convenient to eat.
Servings: 6
Cook: 2 hours
Ingredients
For the dough:
- Flour – 300 g (2 glasses of 250 ml) + for working with dough
- Butter – 250 g
- Yolks – 2 pcs.
- Fat sour cream (homemade) – 2 tbsp
- Lemon (juice and zest) – 1 pc.
For filling:
- Apricot jam (or any other according to your taste) – 150 g
- Egg white – 1 pc.
- Chopped nuts – 25 g
- Sugar – 25 g
Directions
- Break the eggs, separate the whites from the yolks
(Send one egg white to the refrigerator, you won’t need it.)
- Sift flour into a deep bowl. Chilled butter, roll in flour, grate on a coarse grater.
- With your hands, quickly grind the flour and butter into crumbs. The butter should not have time to melt.
(You can cut cold butter into cubes, load it with flour into the bowl of a blender with a “knife” attachment and quickly grind into crumbs.) - Remove the yellow part of the zest from the lemon using a fine grater. Squeeze the juice out of the lemon (I got 2 tablespoons of juice).
- Add yolks, sour cream, zest and lemon juice to the butter crumbs.
- Knead quickly to a soft dough.
- Roll out the dough into a rectangular layer 20×30 cm.
Sprinkle flour evenly over the dough layer. - Divide the dough into three parts visually. Fold one third of the dough towards the center.
- Fold the remaining third of the dough to the center to make a wallet-like blank.
Sprinkle with a little flour. - Then, in exactly the same way, fold the dough in three, but vertically.
- Wrap the dough in a bag and place in the refrigerator for 20 minutes.
After a while, roll out the dough again, sprinkle with flour and fold in the same way. Refrigerate again for 20 minutes.
Repeat 2-3 more times. - Turn on the oven to heat up to 200 degrees.
Roll out the dough into a layer 3-4 mm thick. - Cut the dough into squares of about 6 by 6 cm.
- Grease the dough squares with a thin layer of jam, slightly stepping back from the edges.
- Roll the filled dough into mini rolls.
- Whisk the egg white lightly.
- Grease the blanks with egg white and sprinkle with chopped nuts and sugar.
- Place the cookies on a baking sheet lined with baking paper.
Bake lemon cookies with jam in an oven preheated to 200 degrees for about 10-15 minutes.
Bon Appetit!
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