← Nouns Cooking · Bakery

Ingredients

• 170 g unsalted butter, soft
• 100 g caster sugar
• 1 egg yolk
• 1 tsp Vanilla extract
• ½ lemon, zest only
• 180 g plain flour, plus extra for rolling
• 75 g ground almonds (or ground toasted hazelnuts)
• ¼ tsp ground cinnamon
• ¼ tsp Salt
• 120 g seedless raspberry jam
• 2 tbsp icing sugar, to dust

Method

1. Beat the butter and sugar until creamy, then beat in the egg yolk, vanilla and lemon zest. Add the flour, ground almonds, cinnamon and salt and mix on low just until a soft dough forms.
2. Divide the dough in two, flatten each piece into a disc, wrap and chill for 1 hour until firm.
3. Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays. Roll one disc between two sheets of baking paper to 3 mm thick and cut out 6 cm rounds or fluted shapes. Repeat with the second disc, then cut a small window from the centre of half the biscuits. Re-roll the scraps once.
4. Bake for 9–11 min until just turning golden at the edges; the windowed tops bake a little faster, so keep them on their own tray. Cool on the trays for 5 min, then on a rack.
5. Dust the windowed tops thickly with icing sugar. Warm the jam slightly so it spreads, put 1 tsp on each solid base and press a top on so the jam fills the window.

Tips

• Contains tree nuts (almonds or hazelnuts).
• If the dough gets soft while you cut, slide the sheet onto a tray and chill it for 10 minutes; sharp, cold shapes keep their edges.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking BBC Food Once Upon a Chef