Shortbread Macaroons with Raspberry Jam
by Editorial Staff
Almond-flavored shortbread cookies can be served in this cute way.
Ingredients
- Raspberry jam – 250 g
- Flour – 225 g
- Butter (softened) – 250 g
- Ground almonds – 125 g
- Sugar – 100 g + 2 tbsp
- Vanilla extract – 1 teaspoon
Directions
- In a large bowl, beat the butter with 100 g of sugar and vanilla extract until creamy.
- Continuing to beat at low speed, add flour and ground almonds into the butter mixture.
- Form the dough into a ball, place in a clean bowl, cover with cling film and refrigerate for 30 minutes.
- Turn on the oven to preheat to 170 degrees. Cover two baking sheets with parchment.
- On a floured surface, roll out the dough to a thickness of 3 mm. Cut figures out of the dough with a flower mold. Cut out a small round middle in half of the flowers.
- Place the blanks on prepared baking sheets at a distance of 2.5 cm from each other, sprinkle with 2 tablespoon. tablespoons of sugar, place in a preheated oven, bake cookies until golden brown, about 10-15 minutes.
- Remove the finished biscuits from the oven and let cool completely.
- Put a little jam on whole flowers, cover with flowers without a center, lightly press down.
Enjoy your meal!
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