Engelsaugen - German Almond Cookies

Ingredients

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (50g) ground almonds 1/2 cup (50g) ground almonds
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1/2 cup (150g) fruit jam (raspberry or apricot) 1/2 cup (150g) fruit jam (raspberry or apricot)
• 1/4 cup (30g) sliced almonds 1/4 cup (30g) sliced almonds

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 11g (5g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. 2.
   Add the almond extract and mix well.
3. 3.
   Gradually add the flour and ground almonds to the butter mixture, mixing until a soft dough forms.
4. 4.
   Divide the dough into two equal portions and shape each portion into a log. Wrap in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
7. 7.
   Place the cookie rounds on the prepared baking sheet, spacing them apart.
8. 8.
   Using your thumb or the back of a spoon, create a small indentation in the center of each cookie.
9. 9.
   Fill each indentation with a small amount of fruit jam.
10. 10.
    Sprinkle sliced almonds on top of each cookie, gently pressing them into the jam.
11. 11.
    Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
12. 12.
    Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Ground almonds — If you can't find ground almonds, you can easily make your own by pulsing blanched almonds in a food processor until finely ground. Be careful not to over-process, as it may turn into almond butter.
• Fruit jam — Choose a high-quality fruit jam with a smooth texture for the best results. If the jam is too thick, you can gently warm it in a saucepan over low heat to make it easier to spoon into the cookie indentations.

Tips & Tricks

• For a more pronounced almond flavor, you can add a few drops of almond extract to the fruit jam before filling the cookies.
• Experiment with different flavors of fruit jam to create a variety of Engelsaugen. Try strawberry, blackberry, or even a tangy citrus marmalade.
• If you prefer a softer texture, reduce the baking time by a couple of minutes. For a crisper cookie, extend the baking time slightly.
• To make the cookies extra festive, dust them with powdered sugar before serving.
• Engelsaugen can be stored in an airtight container at room temperature for up to a week.

Serving advice

Serve Engelsaugen as a delightful accompaniment to afternoon tea or coffee. Arrange them on a platter and garnish with a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

Arrange the Engelsaugen on a decorative serving tray, allowing the vibrant fruit jam centers and sliced almond toppings to be visible. Consider placing a small label next to each cookie indicating the flavor of the jam used.