COOK GOOD FOOD
With Chef Sunil
Makes About 15 2 Inch Round Cookies
Blanched Almonds: 100 Gms
Flour: 170 Gms
Cinnamon Powder: 1/2 Tsp
Butter: 150 Gms
Sugar: 100 Gms
Egg Yolks : 2 Small
Vanilla: 1 Tsp
Lemon Zest: 1/2 Tsp
Jam : 100 Gms
Powder Sugar: 50 Gms
1 Toast the blanched almonds lightly either in a slow oven or in a pan, cool completely and make a fine powder in a mixie along with all the flour, cinnamon powder and salt.
2 Cream the soft butter and sugar very well till light and fluffy, add in the egg yolks, vanilla essence and grated lemon zest. Mix again to incorporate the egg yolks.
3 Add the almond meal and flour mixture to the butter and egg yolk mixture. Mix together nicely to form a dough, add more flour if needed, chill the dough for 60 minutes.
4 Roll out about 4 mm thick and cut with cookie cutters, from half the cut out biscuits, using a smaller cookie cutter cut out the centre of the cookies. Reroll the cut out pieces. Place cookies on baking tray.
5 Chill the baking tray with the biscuits for 10 minutes, then bake at 160C/320F for 8-10 minutes or till light brown on the edges.
6 Cool the cookies and dust a layer of icing sugar on the cut out cookies.
7 Spread creamed jam on the bottom of the full cookie and place the cut out cookie on top. Using a small spoon fill the cut out with more jam.