Almond cookies with cinnamon, cardamom and raspberry jam
10 servings
30 minutes
Almond cookies with cinnamon, cardamom, and raspberry jam are the true embodiment of coziness and warmth. American cuisine is famous for its sweet traditions, and this dessert is one of those harmonious flavor combinations that has won the hearts of baking lovers. The crispy dough infused with the aroma of cinnamon and cardamom unfolds in every bite, while the raspberry jam adds a sweet yet slightly tart note. These cookies are perfect with a cup of hot tea or coffee, creating an atmosphere of homey comfort. Their delicate nutty flavor and spicy aroma make them an excellent choice for festive tables or cozy evenings by the fireplace. The ease of preparation and exquisite taste make them one of the most beloved desserts in home baking experiments.
1
Grind the almonds to a powder and mix with spices, salt, and baking powder.
- Almond: 200 g
- Ground cinnamon: 1 teaspoon
- Salt: 0.3 teaspoon
- Baking powder: 0.5 teaspoon
- Ground cardamom: 0.3 teaspoon
2
Cream the sugar with butter until smooth, add the egg and mix well.
- Sugar: 0.5 glass
- Butter: 240 g
- Chicken egg: 1 piece
3
Combine the almond mixture with the egg-butter cream and mix until smooth.
- Almond: 200 g
4
Roll out the dough into a rectangle 1 cm thick on a clean flat surface, wrap it in plastic wrap, and refrigerate for 2 hours.
5
Roll out the chilled dough again to make it thinner (about 5 mm). Cut out shaped cookies from it using a cutter (an even number).
6
Line the baking pan with parchment paper, place the cut dough on it, and return to the refrigerator (for at least 1 hour).
7
Bake in the oven at 175 degrees for about 8 minutes.
8
Let the baked cookies cool completely. Divide the cookies into two equal parts. Spread raspberry jam on one part, cover with the remaining cookie, press lightly to stick them together, and dust with powdered sugar on top.
- Raspberry jam: 0.5 glass
- Powdered sugar: 2 tablespoons