Apple Almond Cookies von Food with Style, fertig angerichtet
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Æblemandelsmåkager

Sarte mandelsmåkager med hjemmelavet æblekompot - smørrige og sprøde udenpå, frugtige og duftende af æble og vanilje indeni.

Del
Portioner
18 småkager
Bagetid 18 minutter

Ingredienser

  • Til æblekompotten
  • Til dejen
  • Til pynt

Fremgangsmåde

  1. 1
    Skræl æblerne, fjern kernehuset og hak dem fint. Kog dem i en gryde med sukker, citronsaft, vand og et par æblekerner ved middel varme i ca. 10-12 minutter, til de er møre og begynder at falde sammen. Mos æblerne let (de skal ikke blendes til puré). Tag gryden af varmen, fisk kernerne op, og lad kompotten køle helt af.
  2. 2
    Pisk smør, sukker, vanilje og salt cremet i en skål. Tilsæt æggeblommen og rør kort. Kom mel og malede mandler i, og ælt det til en blød, ensartet dej. Lad den hvile koldt i 20-30 minutter.
  3. 3
    Rul den kolde dej ud på et let meldrysset bord til ca. 0,8-1 cm tykkelse. Stik cirkler ud (Ø 5 cm / 2 in) og læg dem på en bageplade med bagepapir.
  4. 4
    Kom ca. 1 tsp æblekompot midt på hver cirkel og fordel det forsigtigt en smule. Drys mandelflager langs kanten og tryk dem let fast.
  5. 5
    Bag småkagerne i en forvarmet ovn ved 170 °C / 340 °F (over- og undervarme) i 18-20 minutter, til kanterne er gyldne. De er stadig bløde, når de er varme, men bliver faste, når de køler af.
  6. 6
    Lad dem køle helt af og drys dem med flormelis inden servering. Bløde, smørrige og let frugtige - små æblemandelsmåkager med gylden glans og et strejf af hjemmelavet hygge.

Video

Apple Almond Cookies Questions

With 100 g butter to only 130 g flour and 40 g ground almonds, this is a soft, butter-rich dough that needs proper chilling before rolling. If it still sticks, put it back in the fridge until firm rather than adding lots of extra flour, which would make the baked cookies dry and crumbly. Use only a light dusting on the work surface and roll to the 0.8-1 cm thickness the recipe calls for.

Yes - the recipe suggests slightly tart apples like Elstar or Boskop because their acidity balances the 40 g of sugar in the compote, but any firm, tart cooking apple works. The few apple seeds are purely for a gentle rosy hue, so leaving them out changes nothing but the colour. If you use sweeter apples, taste the compote and lean on the teaspoon of lemon juice to keep it from tasting flat.

Ground hazelnuts are the closest swap and keep the same soft, tender texture, though they will give a darker crumb and a more pronounced nutty flavour. If you need a nut-free version, replace the 40 g of almonds with flour and use oat flakes or coarse sugar instead of the almond flakes on the edges. Don't swap in almond flour that is very fine and defatted, as it absorbs more moisture and will dry out the dough.

Because the apple compote sits openly on top, these cookies stay moist and are best kept in a tin at room temperature rather than sealed while still warm. Let them cool completely first, as the recipe notes they firm up only as they cool - packing them warm traps steam and softens the base. Dust with powdered sugar only shortly before serving, since it dissolves on the damp compote over time.

The apple compote is ideal to make in advance: cook it as described and let it cool fully, which also thickens it so it won't run off the dough circles. The dough can be shaped into a disc and chilled ahead too, then simply let it sit briefly at room temperature until it is rollable again. Assemble and bake on the day you want to serve, since the compote gradually softens the raw dough underneath.

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