Ingredients
Scale
- 7 oz. (200g) cold butter
- 1/2 cup (100g) sugar
- pinch of salt
- 1 egg yolk
- 1 1/4 cup (150g) ground almonds
- 1 1/3 cups (175g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/2 jar (6 oz.) raspberry jam
Instructions
- In a large bowl mix butter with sugar, salt and the egg yolk. Mix the almonds, flour and cocoa and add to the bowl – knead until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for at least 1 hour.
- Preheat the oven to 350˚F (175°C). Line several baking sheets with baking parchment. Cut the dough in half and roll out on a floured surface to a thickness of about 0.08 inch (2mm). Use round a cookie cutter (or a glass) with a diameter of 2.4 inches (6cm) and cut out cookies. Use a smaller cookie cutter to make a hole or heart in half of those cookies. Place the cookies on the baking sheets and knead the remaining dough again and cut out more cookies.
- Place one baking sheet at a time in the oven and bake for about 10 minutes. Let the cookies cool down a bit on the baking sheet and then completely on the wire rack.
- Add the raspberry jam to a saucepan and bring to a boil. Force through a sieve and let cool down for about 5 minutes. Place a small amount of jam (about a teaspoon) on the cookies with no hole and place a cookie with hole on top. Let cool/dry for an hour on a wire rack. Store in a tin box without any other christmas cookies – separate the cookies with sandwich paper.
Notes
- Enjoy baking!