Almond Cookies with Cinnamon, Cardamom, and Raspberry Jam
Baking and Desserts • American
Description
You can use cookie cutters of various shapes, but remember to make an even number of dough pieces. For the top part of the cookie, it is also recommended to use cutters that create shapes with a cut-out center (for example, in the shape of a heart).
Ingredients
- Chopped almonds 5 oz
- Wheat Flour 2¾ cups
- Ground Cinnamon 1 teaspoon
- Baking Powder ½ teaspoon
- Salt ¼ teaspoon
- Cardamom ¼ teaspoon
- Butter 10 oz
- Sugar ½ cup
- Egg white 1 piece
- Raspberry gin ½ cup
- Powdered Sugar 2 tablespoons
Step-by-Step Guide
Step 1
Grind the almonds to a powder and mix with the spices, salt, and baking powder.
Step 2
Cream the sugar with the butter until smooth, add the egg, and mix thoroughly.
Step 3
Combine the almond mixture with the egg-butter cream and mix until homogeneous.
Step 4
On a clean flat surface, roll out the dough into a rectangle about 1 cm thick, wrap it in plastic wrap, and refrigerate for 2 hours.
Step 5
Roll out the chilled dough again to make it thinner (about 5 mm). Cut out cookies using a cookie cutter (an even number).
Step 6
Line a baking sheet with parchment paper, place the cut-out dough on it, and refrigerate again (for at least 1 hour).
Step 7
Bake in the oven at 345°F for about 8 minutes.
Step 8
Allow the baked cookies to cool completely. Divide the cookies into two equal parts. Spread raspberry jam on one part, cover with the remaining cookies, gently press to adhere, and dust with powdered sugar on top.
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