It's time to make new blanks and cook new jams! And use the rest from last year, for example, in these cookies!
It is necessary
- - 420 g flour;
- - 40 g of cocoa powder;
- - 120 g of almonds;
- - 200 g of sugar;
- - 300 g butter;
- - 2 eggs;
- - a couple of pinches of salt;
- - 2 tsp cinnamon;
- - 16 g of gelatin;
- - 200 g of raspberry jam.
Instructions
Step 1
Remove the butter from the refrigerator beforehand so that it softens.
Step 2
Pre-grind the nuts in a coffee grinder or processor with the addition of a teaspoon of sugar (based on the total amount of sweetener): the sugar will serve as an absorbent and will not allow the nuts to turn into an oily mass.
Step 3
Sift flour with cocoa powder, sometimes a pinch of salt and cinnamon in a large bowl, mix with chopped almonds.
Step 4
Whisk the softened butter with an electric whisk into a light mass with added sugar. Beat the eggs in turn, beating each time until smooth. Pour in a mixture of dry ingredients and mix quickly but thoroughly. Tighten the bowl with cling film and refrigerate for 2-3 hours.
Step 5
Remove the dough from the refrigerator 40 minutes before baking to soften it slightly and become more pliable at room temperature. Then roll it into a layer 0.3 cm high and cut out the cookies with a mold or the bottom of a glass. In half of the cookies, if desired, make a hole in the middle. Place on a baking sheet lined with parchment paper and place in an oven preheated to 180 ° C for about 12 minutes.
Step 6
Dissolve gelatin in cold water according to the instructions on the package. Then mix it with warm confiture (we heat it up to make it thinner) and let it cool completely.
Step 7
Coat the finished cookies with a layer of confiture: if you decide to make recesses in half of the cookies, then you should take a whole cookie, spread the filling on it and cover it with cookies with a recess! Allow the jam to freeze again in the refrigerator.
