Hussar Cookies
Description
Perfect with tea and coffee. If you haven’t tried “Hussar Cookies” yet, I highly recommend doing so, especially if you have egg yolks left over from previous recipes. These are delicate, crumbly cookies, and almonds and lemon give them a special charm, while the “cherry on top” is a delicious raspberry filling. The recipe is simple—follow the step-by-step recommendations and cook with pleasure.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
If there is no almond flour, you can simply grind almonds in a blender.
- 3
Step 3
Grind the almonds as finely as possible.
- 4
Step 4
Whisk together the powdered sugar and softened butter.
- 5
Step 5
Add the zest, the juice of one lemon, 4 egg yolks, and one whole egg to the whipped butter, then beat again.
- 6
Step 6
Add the flour and ground almond mixture (or almond flour), and add a pinch of salt.
- 7
Step 7
Knead the dough, wrap it in plastic wrap, and refrigerate it for 1–2 hours.
- 8
Step 8
Prepare the cookie filling; to do this, rub the raspberry jam through a sieve.
- 9
Step 9
Add the starch.
- 10
Step 10
Mix the starch with the jam until smooth.
- 11
Step 11
Roll the dough into walnut-sized balls and place them on a baking sheet.
- 12
Step 12
Make an indentation in the center of the cookie for the filling; you can add a small decorative touch with a teaspoon.
- 13
Step 13
Using a teaspoon, carefully place the filling in the centre of each cookie. Preheat the oven to 160°C and bake the cookies for 20–25 minutes.
- 14
Step 14
You can dust the finished cookies on top with powdered sugar. Tender and fragrant, with a refreshing lemon flavor and a hint of almond, they pair beautifully with tea and coffee.