Cracker almond jams and cookies
By VicentaLakin
Butter's thickness, cherry's sour sweet, almond's aroma, interwoven with a dream world that brings unforgettable fragrance to teeth and tongues and touches the best memories in the heart. The fragrance of almonds, sourly sweet cherries, sweetly sweet bottoms of butter cakes, with three different layers of almonds of almond butter crumbs of cookies, with silk on their surfaces like twigs between their hearts, as if the mysterious Pandora box had hidden a secret about deliciousness. In the chewing room, the unique apricot of almonds spread in an instant, with sour, fresh and buttery fragrances of cherries, soaky, thick, sweet tastes spread all over the body, conquering the taste buds, woven a dream country between lips, in which the happiness of the cookie story “in the name of love” is felt deeply. From baking, reap the good things of life and heal life with sweetness。
Recipe Recommendations
- low-gluten flour 300g
- fine sugar 30g
- salt 6G
- butter 150g
- eggs one
- water 15ML
- marzipan 120g
- baking powder 2g
- cherry jam
- sweetening
- baking
- an hour
- ordinary
Steps for Cracker almond jams and cookies

1
the butter room softened. an egg is made of egg fluid, 300 g low-stamp flour, 30g fine sugar, 6g salt, 150g soft butter。
2
added eggs to a blunder and added viscosity to the water 15ml。
3
The base of the laminate is flatened and the quadrant is slightly higher in case of jam and hot sugar and sticky molds。
4
pour into a cherry jam 120g flat。
5
butter 120g and almond ointment 120g are smoothed and mixed with 100g fine sugar。
6
add eggs and continue to mix, with low-banded flour of 250 g and powdered powder of 2g, and just mix to dry powder。
7
The almond face is evenly squeezed on the face of the jam。
8
The oven is pre-heated at 170°C, and the moulds are placed in the middle of the oven, and the oven is limited to 30 minutes until the cookie surface is yellow。
9
Take out the cooling demersal and slice it and eat it。Cracker almond jams and cookies Make Tips
The jam can be adapted to a population taste, but care needs to be taken that it is not too watery to affect the taste of cookies。