Christmas Shortbread Cookies with Jam

Ingredients

• 135 g flour
• 125 g Whole wheat flour
• 180 g ground almond kernels
• 50 g coconut blossom sugar
• 1 pinch salt
• 0.5 vanilla bean (pulp)
• 1 egg
• 200 g butter
• 150 g strawberry jam

Instructions

1. 1.

   Mix 125 g flour, whole wheat flour, 150 g almonds, coconut blossom sugar and salt; split the vanilla bean lengthwise, scrape out the pulp and add it to the almond-flour mixture. Spread everything on a work surface, press a shallow well in the center, crack the egg into it, and distribute butter pieces around the well. Quickly knead with hands into a smooth dough, shape into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. 2.

   Dust the dough with remaining flour, roll out to about 0.4 cm thickness on a work surface, cut circles with a 3 cm diameter cookie cutter, then cut various shapes such as hearts, stars, flowers, drops from half of the circles. Place all dough circles on parchment-lined baking sheet and bake in preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 10 minutes.

3. 3.

   Warm jam slightly in a saucepan and strain through a sieve.

4. 4.

   Remove baked cookies from oven, lift them with parchment paper off the tray and let cool completely on a wire rack. Lightly moisten the center-cut cookies with water and dust with remaining almonds. Spread jam on the remaining cookies. Place a counterpart cookie on top, press lightly and allow to dry. Serve arranged in a bowl or on a plate.