Print
Email
Add a photoServings: 1
Ingredients
- 2 stk soft unsalted butter, (1 c.)
- 1 c. Unsifted confectioners' sugar
- 2 lrg Egg yolks
- 2/3 c. Finely grnd blanched almonds
- 2 1/3 c. All-purpose flour
- 1 c. Seedless Boysenberry jam Confectioners' sugar Fresh Boysenberries, optional
Directions
- Line 2 cookie sheets or possibly jelly roll pans with parchment.
- For the cookie dough, in a mixing bowl beat butter with an electric mixer set at medium speed till soft and light. Beat in 1 c. sugar and continue beating till sugar is completely incorporated. Beat in yolks, one at a time, beating smooth between each addition, scraping bowl and beaters occasionally. Beat in grnd almonds. Sift flour over butter and egg mix and mix in with a rubber spatula, making sure flour is completely absorbed. Stretch a piece of plastic wrap on a plate or possibly cookie sheet and scrape dough onto wrap. Cover with another piece of plastic wrap and press dough into a 10-inch square, about 1/2-inch thick. Refrigeratedough till hard, about 2 hrs.
- Preheat oven to 350 degrees. Divide dough in quarters and remove one quarter at a time from refrigerator to roll. Place dough on a lightly floured work surface and lightly flour dough. Lb. dough gently with rolling pin to soften it and roll dough to an 8-inch square about 3 1/6-inch thick. Cut dough into rounds with a plain 1 3/4- to 2-inch cutter.
- Arrange rounds on pans, about 1-inch apart, as they are cut. Repeat with remaining pcs of dough, refrigerating scraps between each rolling. After all the dough has been rolled and cut, press scraps together and re-roll them to make more cookie bases. Count bases and make a 1/2-inch hole in half the bases, using a small pastry tube. Place pans of cookies in oven and immediately lower temperature to 325 degrees. Bake the cookies about 20 min, till they are pale golden brown and hard. Cold on pans on racks.
- To finish cookies, lightly dust the pierced cookie bases with confectioners' sugar. Arrange unpierced bases, upside down, on a clean pan.
- Bring jam to a simmer in a small saucepan over low heat and allow jam to reduce for a minute or possibly two, till slightly thickened. Gently spoon about 1/4 tsp. of jam on each unpierced base, spreading it to within 1/8 of an inch of the edge. Top with pierced cookies. Place remaining jam in a small plastic bag and force it into one corner. Snip a small hole in the corner and squeeze a drop of jam into each opening in tops of cookies.
- Allow jam to dry.
- To store, arrange cookies in layers with waxed or possibly parchment paper between in an airtight container. Garnish each with a Boysenberry before serving, if you like.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
