a sapphire with raspberry jam on top
A sappelinzer baked with sweet and sour jam on top of a soft and savory cookie. To make the cookie soft, it is said that the dough is cut and pressed down on the center and baked with a lot of jam. It's softer and more savory with boiled yolk.
6 serving
Within 999 minutes
센
Ingredients
  • Butter
    140g
  • Eggs
    1ea
  • Sugar powder
    25g
  • Gravity powder
    150g
  • almond powder
    25g
  • Raspberry jam
    suitably
Cooking Steps
STEP 1/5
First, put the boiled yolk on a sieve and prepare it without lumps. Gently dissolve butter at room temperature and add sugar powder and mix. Add the yolk and mix well.
STEP 2/5
Sift almond powder and gravitational flour and knead it so that no raw powder can be seen. Push the lumped dough long enough to be about 3 centimeters in diameter, wrap it with parchment paper, put it in the freezer, and freeze it for about 3 hours.
STEP 3/5
Cut the frozen dough into 7-8mm thick sesame seeds for about 3 hours, allow the dough to melt for a while, press it with your hands, and if the dough is pressed well without breaking, put flour on your fingers and press the middle to dig a groove.
STEP 4/5
Place raspberry jam moderately in a hollow groove and bake in a preheated oven at 180 degrees for about 15 minutes.
STEP 5/5
A crispy grilled sabler with sweet and sour raspberry jam is complete. Crispy, soft and light texture, and sweet and sour raspberry jam goes well with it. The recipe was grilled with strawberry jam, but I grilled it with raspberry jam, and I liked the taste of raspberry seeds being chewed on. I think it will be a different and delicious cookie if you bake jam that suits your taste other than strawberry jam or raspberry jam.
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