Ingredients
1 cup butter, at room temperature
2/3 cup powdered sugar
1 egg yolk
1 3/4 cup flour
1/4 teaspoon cloves, ground
1/4 teaspoon cinnamon, ground
3/4 cup almond, crushed
1 egg white, beaten
1/2 cup almond, slivered.
1/2 cup pistachio, slivered.
1/2 cup apricot jam
2/3 cup powdered sugar
1 egg yolk
1 3/4 cup flour
1/4 teaspoon cloves, ground
1/4 teaspoon cinnamon, ground
3/4 cup almond, crushed
1 egg white, beaten
1/2 cup almond, slivered.
1/2 cup pistachio, slivered.
1/2 cup apricot jam
Method
- Cream butter with sugar in an electrical mixer on a medium speed.
- Add egg yolk and beat.
- Combine flour, cloves, cinnamon, and almonds, gradually add to butter mixer and continue beating.
- Wrap dough in plastic cling film, refrigerate for about 1 1/2 hours.
- Preheat oven to 180 degree Celsius.
- Divide dough into 2 equal parts, place each part between 2 parchment papers, roll dough in 1/2 cm.
- Cut dough into circles using cutters about 5 cm in diameter, make half the circles quantities hallow from inside using a smaller cutter 3 cm in diameter (ring shape).
- Brush smaller circles with egg white, sprinkle almond or pistachio with pressing slightly with your finger tips.
- Arrange circles in a baking tray and bake for about 12 minutes or until baked.
- Let cool in a baking tray, and then cool on a metal rack.
- Brush large cookies with apricot jam, and then stick the smaller one on top of it.
- Arrange cookies in a serving plate and serve.
- Add egg yolk and beat.
- Combine flour, cloves, cinnamon, and almonds, gradually add to butter mixer and continue beating.
- Wrap dough in plastic cling film, refrigerate for about 1 1/2 hours.
- Preheat oven to 180 degree Celsius.
- Divide dough into 2 equal parts, place each part between 2 parchment papers, roll dough in 1/2 cm.
- Cut dough into circles using cutters about 5 cm in diameter, make half the circles quantities hallow from inside using a smaller cutter 3 cm in diameter (ring shape).
- Brush smaller circles with egg white, sprinkle almond or pistachio with pressing slightly with your finger tips.
- Arrange circles in a baking tray and bake for about 12 minutes or until baked.
- Let cool in a baking tray, and then cool on a metal rack.
- Brush large cookies with apricot jam, and then stick the smaller one on top of it.
- Arrange cookies in a serving plate and serve.
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