Apple Almond Cookies von Food with Style, fertig angerichtet
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Kolačići s jabukama i bademima

Nježni kolačići s bademima i domaćim kompotom od jabuka - izvana maslačasti i hrskavi, iznutra voćni i mirisni na jabuku i vaniliju.

Podijeli
Porcije
18 keksa
Pečenje 18 minuta

Sastojci

  • Za kompot od jabuka
  • Za tijesto
  • Za ukrašavanje

Priprema

  1. 1
    Jabuke oguliti, izvaditi im koštice i sitno narezati. U loncu ih kuhati sa šećerom, limunovim sokom, vodom i nekoliko sjemenki jabuke na srednjoj vatri oko 10-12 minuta, dok ne omekšaju i se blago ne raspadnu. Jabuke lagano zgnječiti (ne pasirati). Maknuti s vatre, izvaditi sjemenke i pustiti da se kompot potpuno ohladi.
  2. 2
    U zdjeli maslac, šećer, vaniliju i sol umutiti u kremastu smjesu. Dodati žumanjak i kratko izmiješati. Dodati brašno i mljevene bademe pa zamijesiti mekano, glatko tijesto. Hladiti 20-30 minuta.
  3. 3
    Ohlađeno tijesto razvaljati na lagano pobrašnjenoj podlozi na debljinu od otprilike 0,8-1 cm. Izrezati krugove (Ø 5 cm / 2 in) i posložiti ih na lim obložen papirom za pečenje.
  4. 4
    Na sredinu svakog kruga staviti otprilike 1 tsp kompota od jabuka i nježno ga malo razmazati. Rubove posuti listićima badema i lagano ih pritisnuti.
  5. 5
    Peći u zagrijanoj pećnici na 170 °C / 340 °F (gornji i donji grijač) 18-20 minuta, dok rubovi ne poprime zlatnu boju. Vrući će još biti mekani, ali će se hlađenjem stisnuti.
  6. 6
    Pustiti da se potpuno ohlade i prije posluživanja posuti šećerom u prahu. Mekani, maslačasti i nježno voćni - mali kolačići s jabukama i bademima, zlatnog sjaja i s dozom domaćeg šarma.

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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