Pink shortbreads with cherry jam

Pink shortbreads with cherry jam

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They are delightful and greedy these shortbread. What to brighten snacks, birthdays and all the moments when we need sweetness.


  • 220 g of flour
  • 150 g of butter
  • 45 g of sugar
  • 40 g of almond powder
  • 100 g of Reims biscuits
  • ¼ c. coffee baking powder
  • 2 eggs
  • 2 tablespoons of water
  • 5 drops of red food coloring
  • 2 pinches of salt
  • 1 jar of cherry jam for finishing


Break the Reims biscuits into pieces, put them in the bowl of a mixer-type robot and mix them into a fine powder. Add the flour, sugar, almond powder, yeast and salt to the bowl of a food processor.
Add the diced butter and operate the robot until you have a coarse crumb.
Add the eggs, water, dye and operate the robot until the dough forms a ball.
Divide the ball in half, flatten them lightly with the palm of your hand and wrap in stretch film. Keep cool for 30 minutes.
Preheat your oven to 180 ° C (tea 6). Spread the dough on a floured surface, to a thickness of 5 to 8 mm. Cut into circles 6 cm in diameter and place them on a non-stick baking sheet.
On half of the circles, hollow out the center, using a small cookie cutter, or a felt cap.
Cook for 10 minutes, remove from the plate with a spatula and place on a rack to cool.
When the shortbreads are cold, spread half a spoon of jam on the non-hollow circles and cover with a hollow circle.