Blackberry Cookies

Ingredients

• 1 vanilla pod
• 200 g Flour
• 100 g ground almonds (peeled)
• 100 g sugar
• 1 pinch salt
• 1 egg
• 10 ml almond liqueur
• 200 g cold butter
• flour (for work surface)
• 400 g red blackberries
• 3 tbsp sugar
• 1 tsp lemon juice
• 120 ml red blackberry juice (or grape juice)
• 1 tsp Cornstarch
• 1 tbsp cassis
• powdered sugar (for dusting)

Instructions

1. 1.

   Slice the vanilla pod lengthwise with a knife and scrape out the seeds. Mix flour, almonds, sugar, vanilla seeds, and salt; sift onto a work surface, make a well in the center, crack the egg into it, add liqueur, and spread butter pieces over the flour. Quickly knead all ingredients by hand into a smooth dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Roll out the dough on floured surface to about 0.4 cm thickness and cut round cookies (≈7 cm diameter). Place on two baking trays lined with parchment paper.

4. 4.

   Bake in the preheated oven for about 10 minutes until light yellow. Remove, lift from tray with parchment, and cool.

5. 5.

   Separate berries from stems, rinse, and drain well. Set aside a few stems for garnish if desired.

6. 6.

   Bring sugar, lemon juice, and blackberry juice to a boil. Whisk cornstarch with liqueur until smooth and add to the fruit sauce. Simmer while stirring for a few minutes until thickened, remove from heat, fold in berries, then set aside to cool.

7. 7.

   Place about 1 tbsp of berry mixture on each cookie, garnish with remaining stems if desired, and dust with powdered sugar before serving.

8. 8.

   Serve any leftover berries with goat milk yogurt if desired.