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You are here: Home / Sweet baking / Delicate Jam Filled Almond Shortbreads

Delicate Jam Filled Almond Shortbreads

6 Comments Sweet baking Cookies, Patisserie

Jam packed and butter rich: Imagine how well they will go down at your next tea party…

I don’t know if you have to be a girl to truly appreciate a tea party with dainty little cakes and cookies. I do know that men have no problem eating these little jam filled gems, no matter how they are presented. When I discovered the rose petal and quince jelly I was delighted because this way they will be perfect for my rose themed tea party!

In the pictures you see that the shortbreads come in the shape of little tarts or bites. I bake them in a mini muffin pan to get these shapes. It allows for a bigger indentation and a generous filling of jam.

You can add almond extract to the recipe if you like an intense almond flavor, but they also taste pretty good without.
I grind the almonds with the 30 grams of icing sugar so the grease that is released by the almonds gets absorb by the sugar and the mixture stays nice and loose.

Jam Shortbreads
Jam Shortbreads filled with rose petal & quince jelly
Jam Shortbreads filled with raspberry jelly
Jam Shortbread close up

Ingredients for Jam Filled Almond Shortbreads

30 g icing sugar + 60 g fine sugar

240 g butter in small cubes

190 g pastry flour

60 g corn flour

30 g ground almonds

pinch of salt

1/4 tsp almond extract (optional)

Rose petal quince jelly, raspberry jam or any jam of choice, lemon curd is also good

icing sugar for dusting

Making the Jam Filled Shortbreads
Preheat the oven to 180ºC / 355ºF. Grease a tartlet tray or mini muffin pan.
Grind the almonds with the 30 grams of icing sugar. Sift together the fine sugar, the flour and cornflour into a bowl. Add the ground almonds icing sugar mixture and combine. Add the butter cubes to the dry ingredients. Using your fingertips, rub in the butter until there are no visible lumps and the mixture looks like breadcrumbs. Stir in the almond extract (optional).

Tip the mixture onto a lightly floured surface and knead lightly, just enough to form a smooth dough. Leave the dough to rest in the fridge for 30 minutes.
Roll out the dough and divide into small balls of about 20 grams each. Place a ball in each indentation in the tray, flattening the tops slightly with your fingers.
Bake for 10-12 minutes until light gold in color.

Remove from the oven. Make a small round indentation in the top of each biscuit – use a marble or the tip of a wooden spoon handle.
Allow to cool for 5 minutes, then turn the tray over and tap it on the work surface so that the shortbreads fall out. Be gentle as they are still very fragile while warm.

When the shortbreads are baked and cooled, fill the indentation with your favorite jam, jelly or curd.
Dust the tops with icing sugar. Best when fresh of course!

Sweet baking Cookies, Patisserie

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Comments

  1. Sonja says

    August 16, 2011 at 17:28

    Hallo Marieke,

    Ik zou dit recept heel graag willen uitproberen, maar ik wil graag vragen wat ‘pastry flour’ is? Is dat in het
    NL gewoon bloem? En is corn flour soms maizena? Zou echt super fijn zijn als je tijd hebt om te antwoorden.

    Groetjes,
    Sonja

    Reply
    • Weekend Bakers says

      August 16, 2011 at 18:34

      Hallo Sonja,
      Pastry flour kun je vergelijken met onze patent bloem, zeer fijn gemalen tarwebloem, gemaakt van zachte tarwe met een laag eiwitgehalte. Een laag eiwitgehalte betekent minder glutenontwikkeling, dus minder elasticiteit, perfect voor koekjes en gebak. Kortom: Patentbloem!
      Corn flour is maismeel, dus geen maizena (dit is maiszetmeel, gebruikt als bindmiddel omdat het water heel goed bindt).
      Maismeel bevat ongeveer geen gluten en dat is weer perfect voor een bros en of knapperig resultaat in gebak.
      Je kunt het vinden in de natuurwinkel of reformwinkel en waarschijnlijk ook bij molens die meel verkopen. Je kunt de koekjes ook zonder maismeel maken, dus alleen met patentbloem en amandelmeel. Zorg ervoor dat je altijd snel werkt en zo min mogelijk kneedt, zo krijg je het beste resultaat.

      Hoop dat ze heel lekker worden!

      Succes met bakken,

      Marieke

      Reply
      • Sonja says

        October 8, 2011 at 10:41

        Hallo Marieke,

        Dank je wel voor je antwoord; ga ze zo dadelijk proberen. Ben inmiddels al 5 weken in opleiding tot patissier dus weet nu alles van allerlei soorten bloem :-). Eén dag in de week school (theorie) en de rest stage. Dank je wel voor de zeer leuke inspirerende recepten!

        Hartelijke groeten,
        Sonja

        Reply
        • Weekend Bakers says

          October 8, 2011 at 19:53

          Wat gaaf Sonja,
          Nu weet je vast al meer dan ik en kunnen we van jou leren. Hoop dat je een leuke en leerzame stageplek hebt, in praktijk leer je toch het meeste, de theorie is fijn voor de onderbouwing. Heel veel succes en wie weet deel je ook nog eens een favoriet recept met ons, zou leuk zijn 🙂

          Happy baking,

          Marieke

          Reply
  2. Stephe says

    April 28, 2011 at 02:27

    Was looking for something new for my cafe when i came across your idea of the Almond shortbread done in muffin trays. We’ll my 1st dozen just came out & look & taste amazing. Thank you. They look a class above the normal jam-drop cookies. Now i have to go bake more as the staff have just eaten the last one.

    Reply
    • Weekend Bakers says

      April 28, 2011 at 18:12

      Hi Stephe,
      A good recipe can travel far. That is so cool to hear!
      A little shaping and they turn from cookie to true mini tarts.
      Happy Baking!

      Marieke

      Reply

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