Apple Almond Cookies von Food with Style, fertig angerichtet
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Galletas de manzana y almendra

Delicadas galletas de almendra con compota de manzana casera: mantecosas y crujientes por fuera, afrutadas y aromáticas de manzana y vainilla por dentro.

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18 galletas
Cocción 18 minutos

Ingredientes

  • Para la compota de manzana
  • Para la masa
  • Para decorar

Preparación

  1. 1
    Pela las manzanas, retira el corazón y córtalas en trozos pequeños. Ponlas en un cazo con el azúcar, el zumo de limón, el agua y unas pepitas de manzana, y cuécelas a fuego medio unos 10-12 minutos, hasta que estén tiernas y empiecen a deshacerse. Aplástalas ligeramente (sin llegar a hacer puré). Retira del fuego, saca las pepitas y deja enfriar la compota por completo.
  2. 2
    En un bol, bate la mantequilla con el azúcar, la vainilla y la sal hasta obtener una crema. Incorpora la yema y mezcla brevemente. Añade la harina y la almendra molida y amasa hasta conseguir una masa blanda y homogénea. Déjala reposar en la nevera 20-30 minutos.
  3. 3
    Estira la masa fría sobre una superficie ligeramente enharinada hasta un grosor de 0,8-1 cm. Corta discos (Ø 5 cm / 2 in) y colócalos en una bandeja forrada con papel de hornear.
  4. 4
    Pon aproximadamente 1 tsp de compota de manzana en el centro de cada disco y extiéndela con cuidado. Reparte almendra laminada por los bordes y presiónala ligeramente.
  5. 5
    Hornea en el horno precalentado a 170 °C / 340 °F (calor arriba y abajo) durante 18-20 minutos, hasta que los bordes estén dorados. Al salir estarán blandas, pero se endurecen al enfriarse.
  6. 6
    Déjalas enfriar del todo y espolvoréalas con azúcar glas antes de servir. Tiernas, mantecosas y sutilmente afrutadas: pequeñas galletas de manzana y almendra con un brillo dorado y ese aire de repostería casera.

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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