Wednesday, March 19, 2008

Filled almond biscuits with apricot and blackcurrent

450g wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teasp ground cinnamon
250g butter
200g blanched almonds(+)
100g blackcurrent jam
100g apricot jam
1 tsp cinnamon
1 tsp icing sugar


Mix honey and egg in the middle of the flour in a large bowl.
Add cinnamon, butter flakes, ground almonds
Knead to a pastry. Add extra flour if sticky.
Cool in fridge.
Roll out thin.
Using 2 cookie cutting tools, the same shape but different sizes:
  • Stamp out cookies with the larger cutter
  • Use the smaller cutter to stamp out a hole in the middle of half of them making frames
  • The frames should be about 1 cm wide or they are unmanageable and break easily
  • Use the cut-outs too.
Bake at 190°c for 8 minutes on a baking tray in batches. Remove delicate frames carefully from tray. Cool.
Spread a little jam of one colour on the outer edges of the whole cookies. Place the frames on them and press lightly so they stick. The outer edges should match. Mix cinnamon and icing sugar. Sprinkle a little on each cookie frame through a fine sieve. Put half a flat teaspoon of jam (same colour) into the hole to fill the biscuit to the level of the frame. Carefully press it flat with the spoon. Do not use too much jam or they cannot be stacked in a tin.
Repeat with half of the biscuits and then change colour for the other half.
Spread a little jam on half the cut-outs and put the other half on them. Sprinkle with cinnamon-icing sugar mixture.
Store in a tin lined with greaseproof paper in a cool place.

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