Shortbread sandwich cookies with a layer of jam – a detailed recipe cooking. 
Time: 20min Difficulty: easy Quantity: 36 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 tbsp. whole wheat flour
- 85 gr. (1/2 tbsp.) Crushed almonds with peel
- 1 tsp ground cinnamon
- 280 gr butter at room temperature
- 2/3 Art. granulated sugar
- 1 tbsp. whole sugar powder for sprinkling
- 1 tbsp. redcurrant jam
Recipes with similar ingredients: premium flour, dough shortbread, icing sugar, confiture, cinnamon, almonds
Recipe preparation:
- Shortcrust pastry: In a medium-sized bowl, mix quickly flour, ground nuts and cinnamon by setting a whisk. Leave in side. In a large bowl of an electric mixer, beat until smooth at a moderately slow speed, butter for about a minute. On medium speed enter sugar, mix well until slightly airy mass, collecting it from the edges of the bowl. Slow down mixer, gradually add dry ingredients and carefully mix.
- Divide the dough into 3 parts. Roll out each batch of dough between 2 sheets of parchment paper to make a 28 cm circle. diameter and 0.3 cm thick. Leaving dough circles between sheets parchment paper, stack them on a baking sheet on top of each other and refrigerate until they harden for at least 2 hours or up to 3 days, or freeze, well wrapped, up to 1 month.
- Place the wire rack in the lower third of the oven and preheat it to 160 ° C. Line 2 large cold parchment baking sheets paper. Remove one piece of dough from the refrigerator. Remove the top sheet of parchment paper, lay it on the surface again and flip the whole circle. Remove and discard the second sheet of parchment. Round cookie cutter with a diameter of 4 cm. Cut from the dough. circles. The narrow end of the nozzle for a pastry bag with a diameter of 0.9 see (e.g. # 3 from the Ateco set) cut 3 small holes in every lap. Put cookies on a baking sheet at a distance of 1.5 cm. apart from each other.
- Bake 13-15 minutes until cookies pale golden, will not look damp or shiny and will slightly firm (gently press on a few cookies). Put pan on wire rack and let cool for 5 minutes. Take off cookies with parchment with a metal spatula and put to cool on lattice.
- Repeat the same process with the two remaining portions of the dough, cutting out holes in only one quarter of these circles so that in further it was possible to collect a sandwich cookie. Remember that if on baking cookies with holes and without holes, then parts with holes will be ready faster. Remove the pan from the oven and with a metal spatula, shift this part of the cookie onto the wire rack. Put the baking tray back in the oven until ready. the remaining cookies.
- Decoration: Sprinkle a cookie over the strainer on top of icing sugar. Bring to a boil in a small pan jam and cook for 2 minutes to evaporate a little liquid. Give cool to keep the jam warm. Spread out approximately 1/4 tsp. jam on each whole circle upside down, which lay on a baking sheet. Put powdered sugar cookies on top of the jam and press gently so that the filling fills the holes. Repeat those Do the same with the remaining cookies. sealed metal container and store at room temperature up to 10 days. Store decorated cookies by placing them in one layer in a foil-lined cardboard box, for example box for cake, at room temperature for up to 3 days.
