Almond jammy sticks

Almond jammy shortbreads


I know you know how to make biscuits..I’m just going to share with you a variation of a shortbread dough or as we call them “sablés”..

I happen to love anything “sablé” and the dough can be shaped and presented in so many ways..

Use any jam you like..

Makes about 25
Prep: 40 min- baking: 12-15 min

  • 200 g flour
  • 100 g of butter in cubes (not too soft but not hard either)
  •  100g of fine caster sugar
  • 2/3 tsp baking powder
  • 1 tbsp of vanilla sugar or 1 tsp of vanilla extract
  • 1 pinch of salt
  • 1 egg


  • 1 egg white
  • 1 tbsp of caster sugar (or vanilla sugar)
  • 70g flaked almonds
  • 4 tbps of raspberry jam (I used raspberry jam, strawberry jam, orange and ginger jam)
  • 100 g of white chocolate (dark will also work)



Cream the butter with sugar. Add the egg, mix.

Fold in the other dry ingredients. Form a ball and then flatten it to form an “abaisse”. Cover with a cling film and transfer to the freezer for 15 min or the fridge for 1 hour.

Preheat the oven at 170 C.

Roll the dough between 2 sheets of baking paper. Cut rectangular shapes of dough of the same size. 

Egg wash them and then sprinkle the flaked almond. Sprinkle with sugar.

If you work in a relatively cold kitchen you can bake them straight away for 12 min until nicely golden.

If you work in a warm kitchen, you may want to place these biscuits in the freezer for 5 min before baking them (this steps helps the biscuits with butter to keep their neat initial shape).

Once baked, transfer to a wire rack and let cool. In the meantime, you could melt the chocolate in a bain-marie.


Sandwich 2 biscuits with jam and dip the 2 ends (or just one) in melted chocolate.

Place the dipped biscuits onto a baking paper until they the chocolate sets. 

Transfer to a cookie box. 

These biscuits keep well for at least a week..I have a tendency to keep these biscuits in the freezer and I just thaw them 15 min before eating them..I also like that texture after they’ve been thawed, along with the cold jam…Yummy.


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