Recipes > Almond shortbread biscuits with Solandia grape jam

  • For the cake:
    • 100g. almond flour
    • 220g. flour
    • 80g. butter
    • 1 egg
    • 80g. powdered sugar
    • 3g. baking powder
  • For the filling:
Preparation method

Prepare the almond pastry and keep at least 2 hours in refrigerator, or at least 30 minutes in the freezer. Prepare the almond paste for the filling as soft as possible helping with egg white. Line the baking tin with baking paper. Divide the dough into three parts. Roll out the dough to a width of about 7-8 cm into a rectangle as long as a baking oven. Take the almond paste and also split into three parts, then spread the three pieces of almond paste on the three rectangles of puff pastry in the center and throughout their length. Above the almond paste, put a strip of Solandia Grape Jam.
Beat one / two eggs with some 'milk and brush along one side of each rectangle, leaving the other side wrap to form a cylinder. You will get three sausages which we will equally space on the baking sheet. Then finally brushing the surface with the remaining liquid egg / milk and bake in preheated oven at 180 ° C for 25 minutes. Let them cool and, once tepid, cut to your taste.

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