These almond plum cookies are inspired in a plum jam all our family loves. It is a plum jam. we love it because it is rich, thick and tastes great because it is not as sweet as many others out there. The bad thing is that in Mexico is pretty hard to get, because it is not a common flavor when it comes to jams. If you can find it and try it, I can assuer you, you will love it.
If you can’t find it, of course, you could make it yourself. Making a homemade marmalade or jam is actually not that difficult, and they almost always taste better than the ones we buy in the supermarket.
These cookies are perfect with some coffee or hot tea. The combination of the almond and the jam filling flavors is great. Plus, the cookie ys crunchy and it melts in your mouth, is it buttery and a bit sweet, while the jam is smooth and sweeter.
If you’d rather use some other jam or marmalade flavor, you could of course. Maybe it would be a good idea to use peach, blackberry, or raspberry flavors, they will for sure work great with this recipe.
To give these cookies their shape and be able to put the jam in them, first make the small balls of dough and then make a hole in each using the tip of your finger and pressing. Then put in the filling with the help of a spoon.
In this case, like in most cookie recipes, we recommend baking them using some parchment paper underneath to make sure the cookies don’t stick to the baking sheet. This could also be achieved with some butter and flour covering the baking sheet.
SIf you like this recipe, you have to go see our fig newton bars, they are just wonderful.
- 1 C unsalted butter at room temperature
- 2/3 C confectioners sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 1/2 C all purpouse flour
- 1/2 C ground almonds
- 1 pinch salt
- 1/2 C plum jam
In a bowl, sift together flour, ground almonds and salt, and set aside.
In another bowl, cream together butter and confectioners sugar, then incorporate vanilla and almond extracts.
Add the flour, ground almonds and salt, and slowly beat until a very soft dough is formed.
Wrap the dough with plastic paper and put it in the fridge for 2 hours.
Preheat the oven at 170°C.
Take the dough out of the fridge and make small spheres.
Place the spheres on a previously greased mold and push them down a little, trying to leave some space as a hole to put the jam in.
Place a good portion of marmalade on each cookie and bake for 20 min. or until they start to turn golden brown.