Shortbread cookies with almonds and wild rose and raspberry jelly

Recipe

Ingredients :

• 1 cup of flour;
• 1/2 cup almond flour;
• 1 tsp baking powder;
• 1/2 cup of butter;
• 1/2 cup of sugar;
• 1 egg;
• 1 tsp vanilla extract;
• 125 ml of wild rose and raspberry jelly.

Preparation :

1. Cream the butter using an electric mixer, then add the sugar, egg, and vanilla extract. Mix until creamy.
2. In another bowl, combine the flour, almond flour and baking powder.
3. Gradually add the dry ingredients to the butter mixture, stirring until a smooth dough forms.
4. Gather the dough into a ball, wrap it in plastic wrap, then refrigerate for about 1 hour.
5. After the resting time, roll out the dough on a lightly floured surface to a thickness of approximately 5 mm.
6. Using a heart-shaped cookie cutter or another shape of your choice, cut out your cookies. For half of the cookies, make a small hole in the center with a smaller cookie cutter, so that the jelly will be visible in the center once assembled.
7. Place the cookies on a baking sheet lined with parchment paper and bake at 350°F (175°C) for about 6 minutes, or until the cookies are lightly golden, depending on their size.
8. Once the biscuits are baked, let them cool before filling them.
9. Place approximately 15 ml of rose jelly on each whole biscuit, then cover with a biscuit with a hole in it, so that the jelly is visible in the center.

Enjoy these delicious almond shortbread cookies with a touch of wild rose and raspberry jelly!