Thumbprint cookies .
For 20 pcs. (I get about 25-26)
113 gr. unsalted butter (room temperature)
50 gr. white sugar
1 large egg (separated into white and yolk)
1 / 2 teaspoon vanilla extract
140 gr. flour * (he needed 180 gr. pastry flour)
1 / 8 teaspoon salt
100 gr. chopped almonds (can also be nuts, hazelnuts, etc.).
1 / 2 cup of jam ** ( I used 100 gr. raspberry jam)
Preheat oven to 170 ยบ C. Cover a baking tray with baking paper.
In a bowl (or in the bowl of electric mixer), place butter and sugar, beat for 2-3 minutes (I did with mixer rod). Add the egg yolk and vanilla and beat until blended.
In another bowl mix the flour with salt. Join this dry mixture to butter mixture. At this point I love a little by hand until flour is incorporated and the vessel was cleared me .. The dough should be smooth surface and uniform enough consistent as to form balls. If too soft for butter, cooled for 30 min.
In a small bowl beat egg whites until foamy. Go forming the dough ball (of arox. 2'54 cm. In diameter) and go bathing them in the beaten egg white and then roll in chopped almonds. Place them in separate baking paper lined tray. Using your thumb to sink the ball in the center and place each biscuit in half a teaspoon of raspberry jam.
Bake for 13-15 minutes or until almonds are golden. Remove from oven and cool on a wire rack.
I made
variations on the original recipe, which indicates that the chopped nuts should be toasted before batter. As I do not particularly like the taste of roasted nuts too, what I do is use blanched almonds, and chopped raw, not roasted. The baking time is sufficient to toast lightly and do not know how to burn.
Infected with fever of galletil Bea, I decided to make this delicious recipe from The Joy of Baking , page you always find interesting challenges and results excellent. You can also make changes to your favorite ones with nuts or jam. Are addictive, fast to ,....... perfect for a coffee or tea with friends @ s.
I hope you like.
For 20 pcs. (I get about 25-26) 113 gr. unsalted butter (room temperature)
50 gr. white sugar
1 large egg (separated into white and yolk)
1 / 2 teaspoon vanilla extract
140 gr. flour * (he needed 180 gr. pastry flour)
1 / 8 teaspoon salt
100 gr. chopped almonds (can also be nuts, hazelnuts, etc.).
1 / 2 cup of jam ** ( I used 100 gr. raspberry jam)
Preheat oven to 170 ยบ C. Cover a baking tray with baking paper.
In a bowl (or in the bowl of electric mixer), place butter and sugar, beat for 2-3 minutes (I did with mixer rod). Add the egg yolk and vanilla and beat until blended.
In another bowl mix the flour with salt. Join this dry mixture to butter mixture. At this point I love a little by hand until flour is incorporated and the vessel was cleared me .. The dough should be smooth surface and uniform enough consistent as to form balls. If too soft for butter, cooled for 30 min.
In a small bowl beat egg whites until foamy. Go forming the dough ball (of arox. 2'54 cm. In diameter) and go bathing them in the beaten egg white and then roll in chopped almonds. Place them in separate baking paper lined tray. Using your thumb to sink the ball in the center and place each biscuit in half a teaspoon of raspberry jam.
Bake for 13-15 minutes or until almonds are golden. Remove from oven and cool on a wire rack.
I made variations on the original recipe, which indicates that the chopped nuts should be toasted before batter. As I do not particularly like the taste of roasted nuts too, what I do is use blanched almonds, and chopped raw, not roasted. The baking time is sufficient to toast lightly and do not know how to burn.
Infected with fever of galletil Bea, I decided to make this delicious recipe from The Joy of Baking , page you always find interesting challenges and results excellent. You can also make changes to your favorite ones with nuts or jam. Are addictive, fast to ,....... perfect for a coffee or tea with friends @ s.
I hope you like.
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