This cookie is a timeless classic, known for its regional variations in jelly and jam fillings. In my family, the tradition revolves around using raspberry jelly, complete with seeds, but preferences can be as diverse as the flavors themselves. Some staunchly avoid seeds, while others embrace them; I encourage trying out different fillings to discover personal favorites. The crucial aspect lies in incorporating ground nuts into the dough and ensuring a 'window' that showcases the jelly.
These cookies are essentially sandwich cookies with a delightful twist. The secret is in baking the tops and bottoms separately - it's a technique that makes them distinct. For efficiency, consider baking the tiny 'windows' separately, adding an extra charming piece to your cookie assortment. Keeping the dough thickness just right is vital; too thick, and the cookie-jelly ratio might not be quite as perfect.
Makes 28 sandwich cookies
- 250g All-Purpose Flour
- ½ tsp baking powder
- 150g roasted hazelnut flour
- 100g sugar
- 1 tsp Vanilla extract
- 1 pinch salt
- 200g soft unsalted butter
- 1 egg
- Raspberry jelly
- To top:
- Powdered sugar
- In a large mixing bowl mix flour, baking powder, hazelnut meal, sugar, Vanilla, salt, egg, and butter and mix until a uniform dough forms.
- Chill the dough, wrapped plastic for a minimum of 30 minutes in the fridge.
- Roll the dough on a lightly floured surface to 1/4" thick and cut out with a cookie cutter.
- Preheat your oven to 350°F (180°C).
- It is important to remember that these cookies are sandwich cookies, you need a top and a bottom. Is best to place the tops on one cookie sheet and the bottoms on the other.
- The tops need a hole in the center so that you can see the jelly in the end.
- Bake for 10-12 minutes until the edges are lightly browned
- Dust the tops with powdered sugar.
- Spread jelly on the bottoms and create sandwich cookies. *see video
- Let the cookies cool completely before storing them in an airtight container for up to 2 months.