These are my favourite Retro cookies. Jam, Almonds, Hazelnuts and melt in the mouth short pastry that makes your mouth water for another bite!
1 Quantity Rich Short Pastry
(Click here for Recipe)
1 Quantity Rich Short Pastry
(Click here for Recipe)
Topping
300g Ground Almonds
300g Ground Blanched Hazelnuts
300g Ground Blanched Hazelnuts
250g Caster Sugar
2 tbsp Amaretto
Juice of 1 lemon
4 egg whites
1 tbsp rice flour
1 cup Raspberry or any other favourite Jam
Prepare the sweet short pastry as in recipe and chill for 30 minutes. Meanwile make the Nutty merengue, by beating egg whites in a food mixer fitted with balloon whisk until soft peaks form. Add caster sugar and continue to beat on medium speed till sugar dissolves. Turn off machine, remove whisk and using a large metal spoon fold in the ground nuts and rice flour, then add lemon juice, amaretto and give few more turns . Spoon mixture into a piping bag fitted with large star nozzle and set aside.
Heat oven to 185c
Roll pastry to 5mm thickness cut rounds of approx. 9cm diameter and place on a baking tray. Leave enough space between eachother as they tend to expand during cooking. Pipe nut merengue inside the outer edge to form a ring, then spoon 1 teaspoon jam in the middle. Bake for about 20minutes till golden, then remove from oven, leave on tray about 2 minutes to cool slightly then transfer to wire rack to cool completely. Dust with a little icing sugar if desired. Enjoy with a nice cup of tea!
1 cup Raspberry or any other favourite Jam
Prepare the sweet short pastry as in recipe and chill for 30 minutes. Meanwile make the Nutty merengue, by beating egg whites in a food mixer fitted with balloon whisk until soft peaks form. Add caster sugar and continue to beat on medium speed till sugar dissolves. Turn off machine, remove whisk and using a large metal spoon fold in the ground nuts and rice flour, then add lemon juice, amaretto and give few more turns . Spoon mixture into a piping bag fitted with large star nozzle and set aside.
Heat oven to 185c
Roll pastry to 5mm thickness cut rounds of approx. 9cm diameter and place on a baking tray. Leave enough space between eachother as they tend to expand during cooking. Pipe nut merengue inside the outer edge to form a ring, then spoon 1 teaspoon jam in the middle. Bake for about 20minutes till golden, then remove from oven, leave on tray about 2 minutes to cool slightly then transfer to wire rack to cool completely. Dust with a little icing sugar if desired. Enjoy with a nice cup of tea!
