Almond Jelly Cookies

So incredibly bright and beautiful that you want to eat more! Jelly cookies are a very impressive yet affordable homemade baked treat. For tea, coffee and other drinks. Soft almond dough goes well with sweet and sour berry jelly. These cookies are interesting and fun to make with children.
cook time: 2h 30 min
Logan Winslow
Almond Jelly Cookies

Nutrition Facts (per serving)

325
Calories
14g
Fat
40g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Wheat flour 200 g
Almond 150 g
Sugar 80 g
Butter 50 g
Eggs 1 pc
Vanillin 0.2 g
Soda 0.2 g

Jelly:

Juice 200 ml
Sugar 100 g
Water 50 ml
Gelatin 15 g

Recipe instructions

Step 1

Step 1
How to bake cookies with gelatin jelly? To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. I have a large, selected egg. You can replace almonds with other nuts: peanuts, hazelnuts, etc.

Step 2

Step 2
First peel the almonds. How to do it? Pour boiling water over the nuts and leave for 5 minutes. After this, the husk will swell and come off easily. True, after this the nuts need to be dried in the oven or in a dry frying pan. Grind the peeled almonds in a coffee grinder or blender into fine crumbs. You can replace the nuts with almond flour.

Step 3

Step 3
In a blender bowl, combine cold butter, flour, sugar, vanilla and soda. Beat into fine crumbs.

Step 4

Step 4
Pour the resulting flour crumbs into a bowl. Add chopped almonds and egg.

Step 5

Step 5
Quickly knead into a soft, elastic dough. If the dough is a bit dry and does not form into a ball, you can add 1-2 tbsp. l. water or melted butter. If the dough is liquid, then add a little flour. Read about flour and its properties in a separate article at the link at the end of the recipe. The dough should be pliable, but not fall apart when rolled out. Place the dough in a bag and place in the refrigerator for 30 minutes.

Step 6

Step 6
Now prepare everything for the jelly. I made jelly based on cherry juice — I boiled frozen cherries in advance with 2 tbsp. l. water and carefully squeezed the berries. You can also use any berry or fruit puree, jam or juice as a basis.

Step 7

Step 7
Soak the gelatin for 10 minutes in cold water to swell. Read about the subtleties and nuances of working with gelatin in a separate article, link at the end of the recipe.

Step 8

Step 8
Add sugar to the berry juice and, stirring, bring to a boil over low heat. Add the swollen gelatin and cook, stirring, for a few more seconds. Remove the saucepan from the heat. Cool the jelly slightly.

Step 9

Step 9
Roll out the chilled dough into a layer 5 mm thick. Using a cookie cutter, cut out an even number of pieces. Gather the remaining dough between the pieces into a ball, roll it out and cut out the pieces again.

Step 10

Step 10
Cut out the center of half the pieces using a smaller cutter.

Step 11

Step 11
Place the resulting rims on top of the whole blanks and press lightly, being careful not to disturb the shape of the cookies.

Step 12

Step 12
Transfer the pieces to a parchment-lined baking sheet. Bake in an oven preheated to 180°C for about 20-25 minutes until golden brown. The exact time and temperature will vary depending on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Cool the finished cookies.

Step 13

Step 13
Pour berry jelly into the cavities of the cookies. Refrigerate the cookies for 30 minutes or longer until the jelly has set.

Step 14

Step 14
Serve the finished jelly cookies to the table, garnished with berries and mint. Bon appetit!

Additional rubrics

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