Almond Shortbread Cookies with Apricot Jam









225 g Butter 

222 g Powdered Sugar

150 g Almonds

1 Egg + Egg Yolk 

1/2 tsp. Baking Powder

280 g Flour

Almond Splitter for Decorating




In a bowl, stir the butter with sugar, add egg and beat until fluffy. In another bowl, stir flour, baking powder, and almonds. Finally, stir everything together until homogenous. Let the dough rest in the fridge for 15 minutes.


Roll out the dough (about 3 mm thickness) and cut out the cookies using heart-shaped cutters (or any shape of a cutter you like). Arrange the cookies on a parchment-lined baking sheet, spread out egg yolk on half of each cookie and sprinkle it with almonds. Bake the cookies for 30 minutes. Let your cookies cool before you fill them with jam.




9.03.2020 |

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