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Austrian cookies with raspberry jam
Baked goods

Austrian cookies with raspberry jam

180 min4 serv.21 февр. 2026 г.

Description

Thin almond dough with a raspberry jam filling. You can use black currant jam, or, if not following traditions, any jam will work. You can use ready-made almond flour or a more aromatic alternative—bake the nuts in the oven and then grind them in a blender. Serve cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    1. Spread the almonds in a single layer on a baking sheet and roast at 180 degrees for about 8–10 minutes, let cool completely, then grind in a blender with ¼ cup of sugar.

  2. 2

    Step 2

    Step 2

    2. Place the butter in a bowl and beat it with a mixer.

  3. 3

    Step 3

    Step 3

    3. Add the remaining sugar and beat again.

  4. 4

    Step 4

    Step 4

    4. Wash the lemons, grate the zest of two and add to the dough.

  5. 5

    Step 5

    Step 5

    5. Add the chicken yolks, vanilla extract, and mix.

  6. 6

    Step 6

    Step 6

    6. In another bowl, mix the flour, salt, and cinnamon.

  7. 7

    Step 7

    Step 7

    7. Add the previously prepared almond paste with sugar to the flour mixture.

  8. 8

    Step 8

    Step 8

    8. Gradually add the nut-flour mixture to the bowl with the whipped butter, portion by portion.

  9. 9

    Step 9

    Step 9

    9. Mix well until a smooth dough forms.

  10. 10

    Step 10

    Step 10

    10. Place the dough on plastic wrap and shape it into a log, then cut it into 4 parts.

  11. 11

    Step 11

    Step 11

    11. Wrap each piece separately in plastic wrap and refrigerate for at least 2 hours; you can keep them there for up to two days.

  12. 12

    Step 12

    Step 12

    12. Place one portion of the chilled dough between two sheets of parchment paper and roll out into a thin layer.

  13. 13

    Step 13

    Step 13

    13. Use cookie cutters to cut out shapes, place them on a baking sheet. Repeat the same actions with the remaining portions.

  14. 14

    Step 14

    Step 14

    14. Make holes inside half of the shapes.

  15. 15

    Step 15

    Step 15

    15. Bake the cookies in a preheated oven at 180 degrees for about 8-12 minutes, then cool completely on a wire rack.

  16. 16

    Step 16

    Step 16

    16. After cooling, place the solid cookies (without holes) on a plate and spread them with raspberry jam.

  17. 17

    Step 17

    Step 17

    17. Sprinkle the second part of the cookies with powdered sugar.

  18. 18

    Step 18

    Step 18

    18. Place the cookies with powdered sugar onto the cookies with jam, press gently. Serve the finished cookies immediately.