Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
- 200g of all-purpose flour
- 100g of unsalted butter
- 100g of powdered sugar
- 1 large egg yolk
- 1 teaspoon of vanilla extract
- 50g of ground almonds
- 1/2 teaspoon of cinnamon
- 100g of raspberry jam
- a pinch of salt
Kitchen Tools Needed:
- mixing bowl
- baking sheet
- rolling pin
- cookie cutter
- spatula
Instructions:
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and mix well.
- In a separate bowl, combine the all-purpose flour, ground almonds, cinnamon, and salt. Gradually add this to the butter mixture, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for about 15 minutes until firm.
- On a floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out shapes.
- Use a smaller cookie cutter to cut out the centers of half of the cookies to create a window for the jam.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes until lightly golden.
- Once cooled, spread raspberry jam on the whole cookies and place the cut-out cookies on top to create a sandwich.
Macros:
- Total Calories: 300kcal
- Carbs: 35g
- Proteins: 3g
- Fats: 16g
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