My friend send me a recipe of these cookies. They looked amazing and I promise myself that I will make them.
The problem was that the recipe didn’t inspired me, so I change it.
I made a cookie dough sheet baked on an upside down baking tray.
I made the sides with pasta reale and fill them with raspberry and apricot jam.
- 1 egg
- 2 Tbs sour cream
- 2 Tbs sugar
- 2 Tbs oil
- 1/2 tsp baker’s ammonia
- 225 g flour
- raspberry jam (seedless) and apricot jam
Blend the ingredients to obtain a smooth dough that doesn’t stick.
Roll the dough into a 38×42 cm sheet and bake it on an upside down baking tray for 6 minutes at 175°C.
Cool on rack, then cut in 5-6 cm width stripes(6 in total). Spread 1 Tbs of jam on half of them, cover each with the rest
Then pipe on the edge the almond dough, using an open star (Wilton 10).
Fill with jam(I used a piping bag)
Bake at 170°C for 20 minutes.
Cut each stripe in 20 pieces.