Ingredients:
All-purpose flour: 110g; Almond flour: 45g; Powdered sugar: 60g; Egg: 30-35g; Unsalted butter: 65g; Vanilla extract: 2g; Salt: 1g.
Additional ingredients:
Powdered sugar: appropriate amount; Raspberry jam: appropriate amount.
Taste: Sweet and sour; Process: Baked; Time: Half an hour; Difficulty: Ordinary.
【Hollow Jam Cookies】Detailed Cooking Steps
Soften the butter at room temperature and mix it with an egg beater until smooth. Add powdered sugar and mix until well combined (if there is no powdered sugar, you can use fine sugar and grind it in a grinder to make powdered sugar).
Add the egg liquid twice and mix well until the butter and egg liquid are not separated.
Add vanilla extract and mix well (optional).
Mix all-purpose flour, almond flour, and salt together, pour into the butter mixture, and mix well to form a dough (mix until the dough is not dry, but do not overmix).
Put the dough in a container and refrigerate for 30-60 minutes (you can also wrap the dough in plastic wrap directly, and the refrigerated dough will not be too soft, making it easier to handle).
Take out the refrigerated dough and roll it into a thin sheet of about 0.3-0.5cm with a rolling pin. Use a cookie cutter to press out the desired shape (use any mold you like).
Arrange them neatly on a baking sheet, use a flower-shaped mold to press a flower shape in the middle of half of the cookie dough, gently remove the pressed flower shape, and place it together with the other cookies to bake (if it is not a non-stick baking sheet, you need to lay parchment paper on the baking sheet).
Preheat the oven, put the cookies in, and bake until done. After cooling, sprinkle powdered sugar on the cookies with a flower-shaped hollow in the middle (you can see that the cookies baked in this oven have a very even color and are quite beautiful).
Take the cookies without a hollow in the middle, spread raspberry jam in the middle of the back, and gently press the powdered sugar-coated cookie on top.
That’s it!
