Apple Almond Cookies von Food with Style, fertig angerichtet
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Biscoitos de Maçã com Amêndoas

Biscoitinhos delicados de amêndoa com compota de maçã caseira - amanteigados e crocantes por fora, com recheio frutado e perfumado de maçã e baunilha.

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18 biscoitos
Cozimento 18 minutos

Ingredientes

  • Para a compota de maçã
  • Para a massa
  • Para decorar

Modo de preparo

  1. 1
    Descasque as maçãs, retire o miolo e pique bem miúdo. Numa panela, cozinhe com o açúcar, o suco de limão, a água e algumas sementes de maçã em fogo médio por cerca de 10-12 minutos, até ficarem macias e começarem a desmanchar. Amasse levemente as maçãs (sem virar purê). Tire do fogo, retire as sementes e deixe a compota esfriar completamente.
  2. 2
    Numa tigela, bata a manteiga com o açúcar, a baunilha e o sal até obter um creme. Junte a gema e misture rapidamente. Acrescente a farinha e as amêndoas moídas e sove até formar uma massa macia e lisa. Leve à geladeira por 20-30 minutos.
  3. 3
    Abra a massa gelada numa superfície levemente enfarinhada com cerca de 0,8-1 cm de espessura. Corte discos (Ø 5 cm / 2 in) e coloque numa assadeira forrada com papel-manteiga.
  4. 4
    Coloque cerca de 1 tsp de compota de maçã no centro de cada disco e espalhe delicadamente. Salpique as bordas com as lascas de amêndoa e pressione de leve para fixar.
  5. 5
    Asse em forno preaquecido a 170 °C / 340 °F (calor em cima e embaixo) por 18-20 minutos, até as bordas dourarem. Eles ainda ficam molinhos quentes, mas firmam ao esfriar.
  6. 6
    Deixe esfriar completamente e polvilhe açúcar de confeiteiro antes de servir. Macios, amanteigados e delicadamente frutados - biscoitinhos de maçã com amêndoa, dourados e com aquele charme de feito em casa.

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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