Description
These Frangipane Jam Drops are delightful almond-flavored cookies filled with sweet strawberry jam. Soft, buttery, and perfectly tender, they combine the rich taste of almond meal with a fruity center, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 125 g butter, softened
- 1 egg
- 1 cup plain flour
- 1 cup almond meal
- 1/2 cup caster sugar
- 2 tsp vanilla extract
Filling
- 3 tbsp strawberry jam
Instructions
- Preheat and Prepare: Preheat the oven to 180°C (350°F). Grease a cookie sheet and line it with baking paper or a silicone mat to prevent sticking.
- Mix Butter and Sugar: In a small bowl, beat the softened butter, caster sugar, and vanilla extract together for 3-4 minutes until the mixture is light and fluffy. This ensures a smooth texture and well-incorporated flavors.
- Add Egg: Add the egg to the butter mixture and beat until just combined to maintain a tender cookie texture without overmixing.
- Combine Dry Ingredients: Stir in the plain flour and almond meal thoroughly to form the cookie dough. If your kitchen is warm, place the dough in the refrigerator for at least 30 minutes to chill and firm up, which makes it easier to handle and prevents spreading.
- Shape Cookies: Roll approximately 1 1/2 tablespoons of dough into balls using your hands. Place the cookie balls on the prepared baking sheet spaced at least 5 cm apart to allow room for baking.
- Create Indents and Fill: Use your thumb to gently press down on the top of each cookie ball, creating a shallow indent or well. Spoon about a quarter teaspoon of strawberry jam into each indent to add a fruity burst.
- Bake: Bake the cookies in the preheated oven for approximately 18 minutes or until the edges are lightly golden but the centers remain soft.
- Cool and Store: Remove the cookies from the oven and cool them on a wire rack. Once cooled, store the jam drops in an airtight container in a cool spot of your kitchen. They will keep well for up to one week.
Notes
- Chilling the cookie dough is recommended especially in warm weather to prevent spreading during baking.
- You can substitute strawberry jam with other fruity jams such as raspberry or apricot for variation.
- Ensure not to overfill the indent with jam to avoid spillover during baking.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
