These are eggless, whole wheat with almond meal and jam centered. Not a jam lover? still you can top it with your favorite spread be it peanut butter or even nutella (chocolate spread). They are not hard to chew but are soft with a lovely texture from the almond meal and simply melts in your mouth with a big hit of the strawberry jam. Seems delicious right? it sure is. This recipe also doesn't have any baking powder/soda, so its sure kid friendly.
Well asking me what with all the baking??? well just that I've gone crazy with no baking for sometime. I have made this for some sweet people who we are planning to meet over the weekend. I just hope they don't read this :D I so wish I was creative to write my own baking recipe, but its great to start somewhere. This is one foolproof recipe I found in the internet, well I have had my share of flops in some internet recipes. But this one worked and worked perfect. So give it a go.
Recipe Source ~ Pinchmysalt originally Cafe Fernando
Prep time ~ 10 mins cooling- 30 mins
Baking time ~ 15 mins
Makes ~ 17 medium sized cookies
Ingredients
1 cup whole wheat flour
1/2 cup almond meal/ pulverized almond/ powdered almond
1/3 cup lightly packed brown sugar
1/2 cup butter (room temperature)
1 tsp almond extract
Strawberry jam 1/4 cup or as needed
Milk - 2 tbsp (if required, optional)
Method
- Take 2 bowl in one mix the almond meal and flour together and set aside. In another beat the butter to smooth, to this add the brown sugar and beat until light and fluffy. Add the almond extract and combine well.
- Start adding the dry ingredients little by little and beat under medium speed until well combined. If you find your mixture too dry and crumbly add 1-2 tbsp milk and mix well to a dough consistency. Cover and refrigerate for 30 mins, this helps to roll the dough well
- Pre-heat oven to 350F/170C and line the baking tin with parchment paper. Start taking a tbsp of dough (use your measuring spoon to scoop the dough), roll smooth and flatten on the prepared tray and leave you thumb impression on the center, ie. press with one finger on the center
- Once all the dough is arranged in the tray bake for 15 mins and watch out for the cookies to brown a little on the sides.
- Double boil a vessel and to this add the jam and melt it, keep stirring for 3-4 minutes for the jam to melt completely, this helps to top the cookies later
- Once done take the tray out and after 2 mins move the parchment paper to the cooling rack. Now spoon the jam and drop it on the biscuit and fill the whole that was made.
Once cool, enjoy the cookies with a cup of milk
Cooks Wisdom
- The cookies rise a little and taking a 1 tsp of dough makes a good size cookie, so make sure to do this. Also remember to leave space between the cookies
- You can replace almond meal to any hazelnut meal, it would still taste yum
- The recipe did not call for milk but i used it since my dough was too crumbly
