Ingredients for 30-40 cookies
For the cookies
- 300 g plain flour
- 200 g butter
- 100 g icing sugar
- 50 g ground almonds
- 2 tbsp STROH 80
- 2 egg yolks
- ½ tsp salt
For the filling
- 150 g jam (currant or apricot)
- 2 tbsp STROH 80
Preparation
- Mix all ingredients together and knead well until a firm dough is formed.
- Wrap the dough and let it rest in the fridge for at least 1 hour.
- Preheat the oven to 170 °C fan.
- Cut the dough into 1 cm pieces. Shape them into round balls and place on parchment paper.
- Press a little depression with a wooden spoon into each ball.
- Mix the jam with STROH. Fill the hole in the dough with jam.
- Bake the cookies for about 10 minutes until they are golden brown.
- Cautiously remove from the hot tray and let them cool.
- Put the finished cookies in a cookie tin and store with an apple until they become tender.
