Eggless Almond Jam Cookies

The sinful buttery Eggless Almond Jam Cookies are to die for. In this video I show you how easy it is to bake them perfectly…All from scratch.

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The almond meal combined with the flour gives the cookies a rich taste. These cookies are perfect with a hot cup of tea or coffee as with a chilled glass of milk.

I especially enjoy beating the sugar and butter, cutting out the cookies and the best part … placing the top cookie onto the base and pressing it lightly till the jam oozes out of the cut out center.

The Eggless Almond Jam Cookies are perfect for a family baking session. Try the recipe, I am sure you will love the cookies.

Eggless Almond Jam Cookies      Makes 18 to 22

Ingredients:

All purpose flour/Maida – 1 ½ cups + extra for rolling

Almond meal / Almond Flour – ½ cup

Superfine Sugar – ½ cup

Butter – ½ cup + 2 tblsp

Vanilla essence/extract – 1 tsp

Chilled Milk – 3 tblsp

Baking powder – 1 tsp

Icing sugar – about 3 tblsp

Salt – ¼ tsp

Jam (Strawberry or Raspberry) – about 3 tblsp

Method:

1.    In a large bowl, beat the butter. Add in the sugar and vanilla. Beat till it is light, fluffy and looks pale. (Use a wooden spoon or an electrical beater.)

2.    Mix the baking powder and salt with the flour. (Leave out the salt if using salted butter) Add in about 2 tblsp of the flour into the beaten butter. Mix it till just combined.

3.    Now, add the almond flour into the rest of the all purpose flour and mix thoroughly. Add the flour mix into the bowl in two parts. Mixing after each addition, till just incorporated. Add 1 or 2 tablespoon of chilled milk if the dough looks dry.

4.    Take it out onto your work surface. Knead it lightly and bring it together. Divide the dough into 2 parts and cover them in cling film or plastic wrap. Store in the fridge for at least 30 mins.

5.    Take out the dough onto a floured surface. Let it rest for 2 to 3 mins outside. It becomes easier to roll out this way.

6.    Roll out to 1/8 inch thickness. Use cookie cutters or bottle caps to cut out even number of cookies. Use a smaller cutter to cut out the centre of half of the cookies.

7.    Line a baking tray with butter paper or silicon sheet. Lift the cookies carefully using a knife and place them on the tray. Gather the left over dough, roll out and cut out cookies till no dough is left.

8.    Bake the cookies in a preheated oven at 180 °C for 12 to 15 mins or until they get a light colour on them. After baking, cool the cookies completely on a wire rack.

9.    Line up the top cookies (with cut out center) on a tray. Take some icing sugar in a strainer and dust it over these top cookies.

10. Beat the jam to a smooth paste. Put about ¼ tsp of jam at the center of each base(whole) cookie. Place the top cookies over the bases one by one. Gently press them down so that the jam oozes out of the cut out.

11. Serve them with hot tea or chilled milk. They would be great for an after meal dessert too.

© Rinki’s Kitchen