Crispy sliced cookies with jam and almonds on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/nareznoe-pechene-s-dzhemom-i-mindalem/Notes on ingredients:

      Nuts. This cookie-pie is originally made with almonds – they provide the most expressive texture. Technically, it can be made with almond flakes, although in that case, the texture is slightly less crunchy.

      Other nuts can also be used as alternatives. Hazelnuts, walnuts, and pecans are suitable.

      Jam. Use any jam or preserve to your taste. The only limitation is that the filling should not be too fatty.

      Sugar. The recipe includes two types of sugar in the dough – regular white and brown. Brown sugar is coarser and melts less, so it adds extra crunch. However, if you don’t have it, you can replace it with an equivalent weight of regular sugar.

      Eggs. Only 1 yolk from an egg of size C-1 or M, weighing about 18-20 g, is added to the dough. It gives a more crumbly texture than a whole egg.

      Flour. Use regular high-grade flour with about 10% protein. Bread flour is not recommended – it will make the baked goods tougher.

      Butter. For shortcrust pastry, you need butter with a fat content of 80% or more.

      Cinnamon. Added for an extra aromatic accent. If you don’t like it or are allergic, you can simply omit it.

      Now let's move on to the preparation.

      Chop the almonds.

      Beat the butter with both types of sugar until creamy.

      Add the yolk and beat again.

      Sift the flour with cinnamon, salt, and baking powder. Combine with the butter mixture, and add the almonds.

      Knead until it reaches a coarse crumb state.

      Divide the dough in half. Place one half at the bottom of a baking dish lined with parchment.

      Lightly press down.

      Spread the jam or preserve on top.

      Place the second half of the dough over the jam.

      Send the dish to a preheated oven at 180 °C and bake for 30-35 minutes.

      Cool the cake directly in the dish. Then remove it, free it from the parchment, cut it into squares, and serve.

      Enjoy your tea time!



       This recipe for sliced cookies with jam and almonds has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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