Fruit Compote Cookies
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
45
- Ingredients
- 1.333 cups all-purpose flour
- 1 cup Almond flour
- ½ cup sugar
- 1 Vanilla bean (halved lengthways, seeds scraped out)
- 1 egg
- 2 tsps Almond liqueur
- ⅞ cup cold butter
- all-purpose flour (for the work surface)
- 3 Tbsps sugar
- 1 tsp lemon juice
- ½ cup Red currant juice (or grape juice)
- 1 tsp Corn starch
- 1 Tbsp Cassis liqueur
- 2 ⅔ cups Red currant (some set aside on stems to garnish)
- powdered sugar
Preparation steps
1.
Mix together the flour, almonds, sugar, vanilla seeds and a pinch of salt. Pile on to a work surface and make a well in the middle. Crack the egg into the well and add the almond liqueur. Place the butter around the well and quickly knead into a smooth pastry. Shape into a ball, wrap in cling film and chill in the fridge for 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line two baking trays with greaseproof paper.
3.
Roll out the pastry on a floured work surface approx. 0.4 cm thick and cut out round biscuits approx. 7 cm diameter. Place on the prepared baking trays and bake for around 10 minutes until golden. Remove from the oven and leave to cool on a wire rack.
4.
Place the sugar, lemon juice and redcurrant juice in a pot and bring to the boil. Mix together the cornflour and the cassis liqueur and stir into the fruit sauce. Simmer for a few minutes to thicken, stirring occasionally. Remove from the heat and fold in the redcurrants. Leave to cool completely.
5.
Place a tbsp of the redcurrant mixture on the top of each biscuit. Garnish with the remaining redcurrants and dust with icing sugar. Serve with goat's milk yogurt.
