Almond Blossom Cookies
- For the cookies
- 200 grams Pastry flour
- 100 grams ground almonds
- 100 grams powdered sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 175 grams cold butter (cubed)
- 1 egg yolk
- 2 drops Almond extract
Combine the flour, ground almonds, powdered sugar, vanilla sugar and salt in a large bowl. Add the egg yolk and almond extract and distribute the butter over the top. Mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for about 1 hour.
Roll the dough out onto a floured surface until about 3 mm (approximately 1/10 inch) thick. Cut into flower shapes about 4 cm (approximately 1 1/2 inches) in diameter using a cookie cutter. Place on a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (approximately 350°F) for 10-12 minutes, until golden brown.
Remove from the oven and cool on a wire rack.
Warm the red currant jelly and spread onto half of the cooled cookies. Top with the remaining cookies.
Whisk the powdered sugar and black currant juice together until smooth. Transfer to a freezer bag with the corner tip snipped off and decoratively pipe onto the cookies. Allow the glaze to harden and serve.