Biscuits filled with spiced orange and apple preserve
Published on 10 December 2015
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Delicious with spiced preserve or your favourite jam. This made 14 biscuits, each unfilled dough ball about 50 g; reduce for smaller biscuits. Space well, as they spread considerably.
INGREDIENTS
300 g flour
375 g sugar
100 g butter at room temperature
2 eggs
10 g baking powder
1 and a half teaspoons cream of tartar
Flaked almonds
FILLING
7 tablespoons orange and apple preserve
50 g butter at room temperature
20 g chopped almonds
I combine softened butter and preserve for filling.
I mix well and add chopped almonds.
Once even, I cover and refrigerate.
I combine eggs and sugar in mixer or bowl.
I sift flour, baking powder and cream of tartar.
I whisk eggs until pale and thick.
I add softened butter pieces.
Once combined, I gradually add flour.
I remove soft, workable dough, wrap in parchment and refrigerate half an hour.
I divide into equal balls.
I make a hollow in a ball in my palm.
I add a teaspoon filling centrally.
I close around it.
I shape a ball, dampening hands if sticky.
I space on a tray, further apart than the photograph, while heating oven to 180°C.
I press flaked almonds onto each.
I bake at 180°C for 15 minutes, remove and cool on a rack.
Flavourful, with soft filling.
Dust lightly with icing sugar; store in a glass jar or tin.
INGREDIENTS
300 g flour
375 g sugar
100 g butter at room temperature
2 eggs
10 g baking powder
1 and a half teaspoons cream of tartar
Flaked almonds
FILLING
7 tablespoons orange and apple preserve
50 g butter at room temperature
20 g chopped almonds
I combine softened butter and preserve for filling.
I mix well and add chopped almonds.
Once even, I cover and refrigerate.
I combine eggs and sugar in mixer or bowl.
I sift flour, baking powder and cream of tartar.
I whisk eggs until pale and thick.
I add softened butter pieces.
Once combined, I gradually add flour.
I remove soft, workable dough, wrap in parchment and refrigerate half an hour.
I divide into equal balls.
I make a hollow in a ball in my palm.
I add a teaspoon filling centrally.
I close around it.
I shape a ball, dampening hands if sticky.
I space on a tray, further apart than the photograph, while heating oven to 180°C.
I press flaked almonds onto each.
I bake at 180°C for 15 minutes, remove and cool on a rack.
Flavourful, with soft filling.
Dust lightly with icing sugar; store in a glass jar or tin.Original source: https://incucinaconlilly.com/2015/12/10/biscotti-ripieni-di-marmellata-di-arance-e-mele-speziate/
Reserved advertising space · no adverts are active