Jam Sandwich Cookies

0
Average: 0 (0 votes)
(0 votes)
Jam Sandwich Cookies
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
436
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie436 kcal(21 %)
Protein11.91 g(12 %)
Fat25.11 g(22 %)
Carbohydrates45.24 g(30 %)
Sugar added12.57 g(50 %)
Roughage4.63 g(15 %)
Vitamin A62.48 mg(7,810 %)
Vitamin D0.5 μg(3 %)
Vitamin E11 mg(92 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.63 mg(57 %)
Niacin3.55 mg(30 %)
Vitamin B₆0.06 mg(4 %)
Folate44.93 μg(15 %)
Pantothenic acid0.19 mg(3 %)
Biotin26.82 μg(60 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C7.06 mg(7 %)
Potassium329.95 mg(8 %)
Calcium112.33 mg(11 %)
Magnesium116.5 mg(39 %)
Iron1.81 mg(12 %)
Iodine22.97 μg(11 %)
Zinc1.39 mg(17 %)
Saturated fatty acids3.7 g
Cholesterol51.38 mg

Ingredients

for
8
For the biscuits
2.333 cups sliced almonds
½ cup granulated sugar
2 large eggs (at room temperature)
3 large egg whites (at room temperature)
0.333 cup all-purpose flour
2 tablespoons Corn starch
cup unsalted butter (melted)
For the filling
cup Strawberry Jam
cup Strawberries (hulled and diced finely)
How healthy are the main ingredients?
almondStrawberrysugaregg

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Grease a Swiss roll tin and line it with parchment paper. Grease the paper and dust with flour, shaking off any excess.
2.
Blitz the flaked almonds in a food processor to a very fine texture, transfer to a mixing bowl and stir in 110 g of the sugar.
3.
Beat one egg into the mixture using an electric whisk. After one minute, beat in another egg until the mixture looks pale yellow in colour.
4.
In a separate bowl, whisk the egg whites until they start to froth. Add the remaining 15 g of sugar and continue to whisk until the whites look glossy and stiff peaks start to form.
5.
Sift the flour and cornflour into the almond and egg mixture and fold gently together until incorporated. Fold the whites into this mixture in two batches and finish by folding in the melted butter.
6.
Pour into the prepared tin and tap gently to remove any air bubbles. Bake in the oven for 12-15 minutes until golden brown. Remove from the oven and cool the whole pan on a wire rack for 10 minutes, before inverting and peeling off the parchment paper.
7.
Cut in half down the middle using a sharp bread knife and arrange one half on a flat baking sheet. Combine the strawberry jam with the diced strawberry in a mixing bowl; it might be quite thick but that is ideal. Spread evenly onto one of the biscuit halves. Level using a hot palette knife. Sandwich the other biscuit half on top and press down gently to secure it.
8.
Chill for 30 minutes. Remove and tidy the edges so that they are perfectly even. Cut across the biscuit to make biscuits that are 3-4 cm wide. Arrange on a serving plate.