Macaroons “Hearts” with Raspberry Jam
by Editorial Staff
An interesting recipe for beautiful and delicious Hearts macaroons with raspberry jam. The perfect combination of almond shortbread and raspberry jam!
Cook: 4 hour
Servings: 6
Ingredients
- Raspberry jam – 150 g
- Butter – 170 g
- Almonds – 140 g
- Wheat flour – 130 g
- Powdered sugar – 100 g
- Egg – 1 pc.
- Ground cinnamon – ¼ teaspoon.
- Salt – 1 pinch
- Vanillin – 1 pinch
Directions
- Place the almonds in a blender bowl.
- Grind the nuts into small crumbs.
- In a bowl, combine flour, sugar, cinnamon, and salt.
- Add softened butter.
- Stir until crumbled.
- Add egg, vanillin, and ground almonds.
- Knead the dough, wrap it in plastic wrap and refrigerate for at least 3 hours.
- Turn on the oven to heat up to 180 degrees. Roll out the dough on baking paper into a layer 6 mm thick.
- With the help of heart molds, cut out cookie blanks from the dough. In half of the blanks, cut holes in the center using smaller molds in the form of hearts or stars. Roll out the dough scraps again and cut the blanks.
- Bake the macaroons in the oven for about 12-15 minutes. The edges of the cookie should be browned.
- Allow the cooked liver to cool completely, preferably on a wire rack.
- Sprinkle the cookies with powdered sugar.
- Grease whole cookies with jam, placing more jam in the center of the cookies than around the edges.
- Cover the top with powdered cookies with holes.
Enjoy your tea!
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