This is a delightful and easy cookie to make but looks like it was more complicated.
- 2 1/4 cups flour, leveled
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. ground cinnamon
- 1/2 cup almond paste
- 3/4 cup sugar
- 1 stick unsalted butter at room temperature
- 2 large eggs
- 1/2 cup jam (raspberry, peach or ginger)
- 1 cup icing sugar
- 4 tsp. whole milk
Whisk together the flour, baking powder, salt and cinnamon. In a food processor, pulse the almond paste and sugar until smooth. Now add the butter and eggs, blending until smooth.
Add all the flour and now pulse until a dough forms. Divide into 4 pieces, wrap in plastic and refrigerate for about 30-35 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and on a lightly floured work surface, roll each piece into 10 inch logs. Place on the baking sheets and gently flatten to measure about 2 inches across. Bake only until just dry. (13-15 minutes).
Remove from the oven and with the handle of a wooden spoon, make a trench in the center of each log. Spread 2 tbsp. of jam in each trench and return to the oven and bake a further 10-12 minutes.
Cool on the baking sheets set on baking racks.
Whisk together the icing sugar and whole milk. Drizzle over the logs and let harden (20 minutes). With a serrated knife, cut the logs on the diagonal in 1 inch strips.
If you think these will last, store in airtight containers for only 1 week.
Yummy
Cheesecake Squares
These can be made with your favourite jam….strawberry, blackberry, apricot….I prefer to use homemade jams but you can use whatever you wish.
- 2 cups flour
- 3/4 cups dark brown sugar, packed
- 3/4 cups finely chopped almonds
- 3/4 cup butter
- pinch of ground cinnamon
Combine all the ingredients until crumbly. Reserve 3/4 cup for topping. Press balance into a 13 x 9 inch cake pan sprayed with Pam. Bake at 350 degrees for about 14-15 minutes until edges are golden.
Filling
- 2 x 8 oz. Packages softened cream cheese
- 2/3 cup sugar
- 2 large eggs
- ½ tsp. Almond extract
- 1 cup your favourite jam
- 3/4 cup sliced almonds
Beat cream cheese, sugar, eggs and extract until smooth. Spread evenly over the hot crust. Bake for 15 minutes longer. Stir jam until smooth and spread over the filling. Stir the sliced almonds into the reserved topping and sprinkle over the jam. Bake another 15 minutes.
Cool on a rack and then chill for 3-4 hours before serving. Add a touch of whipped cream if you wish to go over the top.
What a wonderful way to finish off a dinner.
　
Strawberry Cream Muffins
These would be a great asset for the ‘girls’ when they drop in for the usual visit to catch up on everything.
- 1 cup Crisco oil
- 3/4 cup 1% Greek vanilla yogurt
- 2 large eggs
- 2 tsp. grated lemon rind
- 2 tsp. pure vanilla flavouring
- 3 cups flour
- 1 1/4 cups sugar
- 4 tsp. baking powder
- pinch of salt
- 2/3 cup mascarpone cheese
- 1/2 cup strawberry jam (homemade is always best)
- coarse sugar to sprinkle over the top
Spray muffin tin really well. This calls for 18 regular size or 12 medium muffins.
Whisk together the oil, yogurt, eggs, zest and vanilla.
Sift together all the dry ingredients into a large bowl and make a well in the center. Pour in the liquid mixture and mix just until all is moistened. Divide equally into the muffins tins.
Sprinkle some coarse sugar over the batter. Bake at 375 degrees for 20 minutes or until done. Transfer to a rack after 15 minutes and let cool completely.
Remove from muffin tin and slice the top off the muffin. Spread an equal amount of Mascarpone and a dollop of jam on each and replace the top.
Get the coffee ready or pot of tea, call the girls over and chat away. Lovely interlude in the afternoon.
Enjoy!