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.