These cookies become my favorite cookies to bake and use up the almond flour left from my macaron's classes. They are quick/easy to make and very delicious. I love the contrast of crisp cookie and gooey jam. My first batch is vanilla almond with fig preserve. I add some green tea powder and lemon zest to my second batch, they are filled with quince paste. If you like, substitute cocoa powder for green tea powder. These cookies go well with any preserves/jams.
- 140 g almond flour
- 80 g light brown sugar
- 165 g all-purpose flour
- 3 g salt
- 7 g green tea powder (optional)
- 140 g unsalted butter, softened
- 1 yolk
- 5 g vanilla extract
- 1 lemon zest
- 100 g fig preserve/quince paste
1. Preheat the oven to 325 degrees.
2. Blend all dry ingredients together in a food processor.
3. Add butter and blend using on/off turns until the mixture comes together.
4. Add yolk, vanilla and zest. Blend until the mixture comes to a ball.
5. Transfer the dough to a bowl, cover and chill for 30 minutes.
6. Use a small ice cream scoop to portion out the dough, then roll them into balls.
7. Place balls on a baking pan lined with silicone mat. Using thumb, press firmly in center of each ball. Fill them with jam/preserve.
8. Bake for 15-17 minutes. Transfer cookies to a rack and cool completely.