Jam Filled Almond Cookies

Sunday, February 12, 2017


My valentine has a certain weakness for butter cookies. More often then not when I ask him what I should bake next his reply is always "butter cookies"! Since Valentine's Day is only a few days away I thought I could satisfy my valentine's love for butter cookies with this easy almond butter cookie recipe.

Almond Cookies adapted from Mat Riley Bakes

200g all-purpose flour
150 unsalted butter
1 egg yolk
100g icing sugar
1 tsp almond extract

In a small bowl, sift together the flour and icing sugar. Set aside. In another bowl, beat the butter for 30 seconds and add the egg yolk and extract and combine. This is best done with an electric mixer. Slowly add in the dry ingredients and mix until it comes together and can be formed into a ball.

Transfer dough onto a piece of parchment paper. Place another piece of parchment on top and roll out to a 1/4' thickness. Place dough in the fridge for 30 minutes.

Preheat over to 350 F. Take the dough from the fridge and cut out the bottoms and tops for the cookies. I used a linzer cookie cutter from Amazon. 
Place the cookies onto a lined cookie tray and put back into the refrigerator for 10 minutes.

Bake for 12-15 minutes depending on the thickness of the cookies. Cool.
Once cooled spoon 1/2 tsp raspberry jam into the centre of the cookie base. Dust the heart cookie with icing sugar before placing on top of jam base.

These cookies soften once filled with jam so best to store them in the fridge.








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