Inspired by Italian cuisine, our pastry chef presents a delicious treat with nuts and jam.
Ingredients
- Powdered sugar 10 g
- Sugar 120 g
- Peach jam 4 tablespoons
- Butter 200 g
- Wheat flour 220 g
- Blanched almonds 100 g
- Vanilla sugar 16 g
Preparation
Sift the flour through a sieve, add the almonds chopped into cubes, butter cut into cubes, sugar, and vanilla sugar. Knead the dough, wrap it in plastic wrap, and chill for an hour in the refrigerator. Roll it out (dusting with flour) to a thickness of about 3 mm and cut out round cookies. Using a smaller cutter (e.g., a glass), cut holes in half of the previously cut cookies. Place the cookies on a baking sheet lined with parchment paper and bake for about 10 minutes at 180°C. Let them cool. Spread jam on the bottoms (without holes), sprinkle the cookies with holes with powdered sugar, and assemble the cookies.
