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Sunday, February 05, 2006

Rasberry Jam and Walnut Cookies

Rasberry Jam and Walnut Cookies
Dough Ingredients:
125 ml unsalted butter, room temperature
1/2 cup icing sugar
2 egg yolks
2 egg whites
1 tbsp cream
1/2 tsp almond extract
1 cup flour, sifted

Filling:
2 tbsp raspberry jam
2 tbsp walnuts, chunk

On top:
1/2 cup almond, chopped
1/2 cup coconut, shredded, sweetened

In a medium sized cup, mix the butter, cream and icing sugar. Add the egg yolks and almond extract. Then add flour and knead, cover with plastic wrap and chill it in the fridge for 30 minutes.

In a small bowl, mix the raspberry jam and walnut. In another bowl, mix the coconut and almonds. In a bowl, whisk the egg whites.

Knead the dough a little bit more. Sprinkle some flour on the counter. Roll it into 0.5 cm thick dough with the roller. Cut them into round shapes about 7.5 cm in diameter. You should get about 13-14 of these.

Put some raspberry jam-walnut mix in the centre. Fold them and press the ends until they stick. First dip into the egg whites, then cover them with the almond-coconut mix.

Place the cookies on the oiled oven tray. Preheat the oven to 175 C (350 F) and bake for about 12-13 minutes. Let them cool on the rack and serve.

This recipe makes approximately 13-14 cookies.

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