Shaped using a cookie press, these shortbread cookies with almonds and jam are both delicious and easy to make. Using the cookie press saves you time by preventing dough waste and also allows you to create beautifully decorated cookies.
INGREDIENTS
Dough
125g of softened butter
125g of sugar
1 sachet of vanilla sugar
60g of oil
2 eggs
100g of ground almonds
400g of flour
½ sachet of baking powder (4g)
Apricot jam
STEPS
1/ Cream together the butter, sugar, vanilla sugar and oil, gradually incorporate the eggs one by one, while continuing to beat the mixture to obtain a creamy and homogeneous mass.
2/ Add the ground almonds, flour and baking powder, mix gently to obtain a homogeneous dough.
3/ Shape the dough into small rolls and place it in the cookie press, press the shortbread onto a baking sheet.
4/ Bake the shortbread cookies for 10 to 15 minutes in an oven preheated to 180°C.
5/ Let cool and assemble the shortbread cookies with the jam.
Tip of the day:
Choose the appropriate shapes or molds to obtain, on the one hand, shortbread cookies intended to be filled with jam and, on the other hand, shortbread cookies with holes in the center, which will be attached on top and will thus reveal the jam.
