Jelly Cookies

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake jelly cookies? 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.

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.

3. STEP 3

   

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

4. STEP 4

   

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

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.

6. STEP 6

   

   Now prepare everything for the jelly. I made the jelly based on cherry juice - I boiled the 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 base.

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.

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.

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.

10. STEP 10

    

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

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.

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.

13. STEP 13

    

    Pour berry jelly into the cavities of the cookies. Refrigerate the cookies for 30 minutes or longer until the jelly sets.

14. STEP 14

    

    Serve the finished cookies with jelly, garnished with berries and mint. Bon appetit!

Comments on the recipe

Alina

27.09.2023

4.7

I saw these cookies and immediately wanted to make them. I used peanuts instead of almonds. I beat the nuts in a blender, added: eggs, flour, sugar, butter, vanilla extract, instead of vanilla, soda and a pinch of salt. Kneaded elastic dough. It stuck to my hands a little, so I put it in the refrigerator for an hour. After cooling, the dough became more pliable. Divided the dough into two parts. I rolled out the first part of the dough into a layer and cut out circles with a glass. I rolled out the second part of the dough. I took a cookie cutter and cut out the center. I collected the scraps into a ball, rolled them into a layer and cut out the blanks again. I laid the resulting rims on top of the round blanks, lightly crushed them. I preheated the oven to 180 degrees and baked for 25 minutes. The cookies turned out slightly soft. After baking, I started making berry jelly. I was worried that it would harden quickly while I was working on the dough. Instead of cherries, I took strawberries. I added strawberries, a little water and sugar to the saucepan. I boiled it for a couple of minutes after boiling. I drained the resulting strawberry juice and squeezed out the berries. I filled the gelatin with water to swell. Add strawberry juice, water, sugar to the saucepan again and cook until boiling. After boiling, added gelatin, stirred and removed from heat. After the cookies had cooled, poured the jelly into the cavities. I put it in the refrigerator for an hour. I also really wanted to cover the cookies with chocolate. To make it look like store bought. I used chocolate with a high cocoa content. Melt the chocolate in bursts in the microwave. I took the cookies out of the refrigerator and covered half of them with chocolate. I put the cookies on a board covered with cling film and put them back in the refrigerator. An hour later I took out the cookies. Even after refrigerating, it was soft on the inside and crispy on the outside. And the chocolate perfectly complemented the taste of the cookies. I will make this recipe again!