Fruit Compote Cookies

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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
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
How healthy are the main ingredients?
sugarsugaregg

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.