Jam-Filled Mezzaluna Cookies

Jam-Filled Mezzaluna Cookies
Photo by Marie Hennechart

Ingredients

  • 0.5 cup(s) thinly sliced blanched almonds
  • 1.5 cup(s) pastry flour
  • 0.5 cup(s) seedless raspberry or blackberry jam
  • 2 tablespoon(s) granulated sugar
  • 0.5 cup(s) seedless raspberry or blackberry jam
  • Sifted confectioners’ sugar
  • Sifted confectioners’ sugar
  • + 7 more ingredients
    • 2 tablespoon(s) granulated sugar
    • 1 tablespoon(s) pure vanilla extract
    • 1.5 cup(s) pastry flour
    • 0.5 cup(s) thinly sliced blanched almonds
    • 1 large egg white
    • 1.5 stick(s) ter
    • 1.5 stick(s) ter

In a bowl, whisk the 1 1/2 cups of pastry flour with the 2 tablespoons of granulated sugar. Add the butter and, using a pastry blender, your fingers or 2 dinner knives, blend the butter into the flour until the mixture resembles coarse meal. Sprinkle on the vanilla and knead gently until a dough ...

View full recipe at Food & Wine

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