Ingredients
1 cup butter, softened
1-1/3 cups sugar, divided
2 large eggs, separated
2-1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners' sugar
1/2 cup ground almonds
1 cup seedless raspberry or
apricot preserves
Cream butter, slowly
incorporate 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a
time, then beat well upon every introduction. Combine flour and salt; slowly
apply to the cream mixture and combine properly. Form the dough into a ball; cover
and refrigerate for 30-45 minutes until solid.
Preheat the oven to 350 ° C.
Roll the dough to 1/8-in on a sheet dusted with sugar confectioners. Thickness;
cut with 2-1/2-in flour. Round cutter of cookies. Using 1-in floured. Split the
slice, remove the middle of each of the cookies.
Beat the egg whites until
foggy. Mix the almonds and the remaining sugar together. Brush cookies with egg
whites; scatter with a combination of almonds. Bake the solid and the window
cookies for 1 in. Separate on greased baking sheets until lightly browned, 6-8
minutes. Remove to wire rack to cool completely.
Place 2 teaspoons of
raspberry preserves over the bottoms of the solid cookies. Fill with window
cookies, side up with almonds.
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