Macaroons with Jam
by Editorial Staff
The cookies are very tasty, fragrant, soft, but there is one drawback – they end quickly… From this amount of ingredients, I got 16 cookies, for 2 adults and one child – not enough !!! The cookies are easy to make and the dough is very easy to work with.
Servings: 16
Ingredients
- Almonds (peeled – 175 g + chopped – 25 g) – 200 g
- Wheat flour / Flour – 175 g
- Butter – 175 g
- Sugar – 115 g
- Lemon zest – 1 piece
- Vanilla essence – 5 ml
- Egg white – 1 pc
- Jam (strawberry) – 250 g
- Lemon juice – 15 ml
Directions
- In a blender, grind the peeled almonds with 3 tbsp flour.
- You will get such a flour mixture, do not worry if a couple of nuts remain intact.
- Combine sugar with butter (room temperature). Whisk with a mixer.
- Add lemon zest (I didn’t have lemon and I added 1 teaspoon lemon juice) and vanilla.
- Add almond flour mixture, stir or beat with a mixer.
- Add the rest of the flour and knead the dough.
- Wrap the dough in a small bag and refrigerate for 1 hour.
- Roll out the dough thinly, cut out the cookies with a mold.
- Cut out the middle of half of the cookies with a small mold.
- Brush with beaten egg white, sprinkle with chopped almonds. Into the oven 175 * C for 13 minutes.
- Combine the jam with lemon juice, and bring the jam to a liquid state over low heat.
- Cover the cookies without the cutout center with jam, cover the top with the cookies without the center.
Bon Appetit!!!
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