Almond cookies or macaroons are a traditional treat for Christmas and New year. It is a delicate, airy and very tempting treat. You can use any other marmalade instead of a cowberry one. For example, it can be cranberry or orange marmalade.
1. Combine wheat and almond flour in a bowl, Add salt, starch and spices.
2. Separately beat butter and sugar with a mixer. Stir lemon zest and 1 tbsp of lemon juice into the butter mix.
3. Gradually add flour to the butter mix. Stir the mass, gather the dough, wrap it in a cling film and lay back for 30 minutes.
4. Roll the dough between two sheets of parchment. Shift the layer of the dough on a baking tray and put into a freezer for 10 minutes more.
5. Remove the dough from the freezer, cut out circles. Put them on a baking tray at some distance from each other. Bake for about 10 minutes at 175 degrees. Place the ready cookies on a grill and let them cool completely.
6. Wipe the marmalade through a sieve. Add 1 tbsp of lemon juice, stir.
7. Spread the marmalade over the half of the cookies with a teaspoon. Cover with other halves without the marmalade.
8. Sprinkle with powdered sugar.
300 g of cranberry marmalade
60 g of almond flour
60 g of wheat flour
60 g of potato starch
115 g of butter, room temperature
115 g of sugar or powdered sugar + a little more powdered sugar for sprinkling
zest of 1/2 lemon
1/2 tsp of cinnamon
a pinch of nutmeg
2 tbsp of lemon juice
a pinch of salt
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