Macaroons with Raspberry Jam
by Editorial Staff
I bring to your attention almond cookies with raspberry jam, the unique taste and aroma of which you can feel at any time of the day: morning, afternoon, evening, and even at night 🙂
Servings: 8
Ingredients
- Jam – 0.5 stack.
- Wheat flour / Flour – 440 g
- Chicken egg – 1 pc
- Almonds – 200 g
- Butter – 200 g
- Salt (pinch) – 1
- Sugar – 125 g
- Cinnamon – 1 teaspoon
- Cardamom (pinch) – 2
- Baking dough – 0.5 teaspoon.
- Powdered sugar (for sprinkling finished cookies)
- Sour cream – 5 tbsp
Directions
- Grind the almonds in a blender until fine crumbs (powder).
- Add cinnamon, cardamom, salt, and baking powder
- With a mixer, beat the sugar with butter softened to room temperature
- Add the egg and mix gently. We mix the nut and oil mixture. Add flour and sour cream
- Roll out the resulting dough about 0.5-1 cm thick on the cling film. Cut out cookies from the dough using molds. There must be an even number of cut cookies. Fold in a baking dish lined with parchment paper. Put in the refrigerator for 1 hour
- We put our cookies in an oven preheated to 180 degrees and bake until tender. Be guided by your oven. It took me 12 minutes because I rolled out the dough 0.8 cm thick
- Cool the cookies put jam on the finished cookies and glue them together. Sprinkle the finished cookies with powdered sugar
Enjoy your meal!
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