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Add a photoServings: 12
Ingredients
- 3/4 c. plus 2 Tbsp. unsalted butter, cool and cubed
- 1/2 c. almond flour (or possibly corn starch)
- 3/4 c. plus 2 Tbsp. powdered sugar
- 2 lrg Large eggs
- 1 x vanilla bean
- 1 c. cake flour
- 1 c. all-purpose flour
- 1 pch salt
- 1/2 c. raspberry jam (preferably seedless)
- 1/4 c. powdered sugar.
Directions
- Place the butter, almond flour and sugar and Large eggs in a large mixing bowl.
- Mix with an electric mixer on medium speed, adding the Large eggs one at a time, till the mix resembles scrambled Large eggs.
- Using a sharp knife, slice the vanilla bean in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add in the vanilla bean seeds, cake flour, all-purpose flour and salt to the butter mix and mix on medium speed just till everything is incorporated, about 1 minute. (Overworking the dough will cause it to become tough and elastic.)
- Remove the dough from the bowl to a lightly floured work surface and pat it into a rectangle. Wrap in plastic wrap and place in the refrigerator for 30 min to allow the dough to stiffen. (The dough can be made in advance and refrigerated overnight.)
- Preheat the oven to 350 degrees.
- Remove the dough from the refrigerator and place on a lightly floured work surface and roll out to a 1/8-inch-thick rectangle. Using a 2 1/2-inch-wide heart-shaped cookie cutter (or possibly any other desired shape cutter), stamp out as many cookies in the dough as you can. Pat together any leftover dough and gently roll it out to use for more cookies. Place the cookies 1 inch apart on a parchment covered baking sheet. Use the top of a 1 inch plain decorating tip to cut the centers from half of the cookies in the shape of a heart (or possibly simply remove a small piece from each with a small knife). Bake the cookies till they are golden, about 10 min. Remove the baking sheet from the oven and place the cookies on a wire rack and allow to completely cold. Spread a thin layer of jam on each on the cookies without the center cut-out about 1/4 inch from the edge of the cookie and set aside. Sprinkle the cut-out cookies with powdered sugar through a fine mesh sieve and then sandwich the cutout tops and the bottoms together. The cookies will keep for up to 4 or possibly 5 days stored in an airtight container at room temperature.
- Yield: About 26 cookies.
- Dame blanche are traditional French cookies, usually two heart-shaped pcs sandwiching a spread of raspberry jam. Of course any shape or possibly jam can be substituted, and fresh jam would be best of all.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 133 | 45% |
| Total Fat 15.1g | 19% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 31mg | 1% |
| Potassium 49mg | 1% |
| Total Carbs 37.73g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 18.03g | 12% |
| Protein 3.24g | 5% |
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