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Jam and almond drops
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your sweet dough with creative twists, shapes, and decorations for endless delicious possibilities.
Ingredients:
  • 95g (1 cup) flaked almonds, finely chopped
  • 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 4.40 gm vanilla essence
  • 300g (2 cups) plain flour
  • 70g (1/2 cup) custard powder
  • 41.20 gm milk
  • 52.80 gm raspberry jam
Instructions:
  • Beat the butter and sugar with an electric beater until pale and creamy, then mix in the vanilla. Add the flour, custard powder, and milk and stir until a soft dough forms. Transfer the dough to a floured surface, shape it into a disc, cover with plastic wrap, and chill in the fridge for 1 hour.
  • - Preheat the oven to 160C and line 2 baking trays with non-stick baking paper. - Put the almonds on a plate and divide the dough in half. - Roll tablespoonfuls of one portion of the dough into balls and coat them with almonds. - Arrange the balls on the trays about 2cm apart. - Use your finger to make an indent in the center of each ball and fill each indent with 1/4 teaspoon of jam.
  • Bake for 25 minutes or until golden underneath, switching trays halfway through. Allow to cool slightly on the trays before transferring to a wire rack to cool completely. Repeat with the rest of the dough, almond, and jam.

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