Alcuni degli Biscotti farciti con marmellata are a fancy stuffed cookie recipe made with two thin cookies with raspberry jam in the middle. They are the perfect combination of a crunchy, buttery texture with the sweet and delicate taste of raspberries. They are made without eggs or dairy and with just 6 ingredients.
I love Christmas cookies. All of them! I love making them above all else. This is why I’ve made Biscotti al cioccolato con impronta di pollice, Biscotti a forma di ghirlanda natalizia, o Biscotti di mandorle a forma di palla di neve to name just a few!
I wanted to make cookies even fancier, that look like Christmas, taste like Christmas, and smell like it too. These tree-shaped, jam cookies are amazing. They are crunchy and butter, while having no dairy and no eggs!
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Biscotti farciti con marmellata
Ingredienti
- 2 tazza Farina XNUMX - note 1
- 1 bicchiere Zucchero a velo - note 2
- 1 bicchiere Burro senza lattosio (non salato) - softened at room temperature, note 3
- ¼ cucchiaino da tè Estratto di mandorla - note 4
- 3-4 cucchiai Latte di mandorla - note 5
To fill and decorate
- ¼ bicchiere Zucchero a velo
- ⅓ bicchiere Marmellata di lamponi - note 6
Istruzioni
- In a mixing bowl, add the softened butter and powdered sugar. Stir with a rubber spatula, or beat with an electric beater until smooth and pale.
- Pour the flour, almond extract, and almond milk.
- Stir again with a rubber spatula, or knead with your hands until everything is well incorporated and a smooth cookie dough forms. If too dry, add a little extra almond milk. If too wet, add a little extra flour. The dough should be soft, pale and form a ball.
- Divide the dough in two parts and wrap them tightly in plastic wrapping. Flatten the dough balls into discs and refrigerate them for 30 minutes.
- Remove the dough from the fridge and place a disc of dough on a floured surface. Sprinkle a little flour on top of the disc and use a rolling pin to roll it out.
- Preheat the oven to 350 °F (180 °C). Line two large baking sheets with parchment paper and slightly oil with cooking oil spray. Set aside.
- Use a cookie cutter to cut out shapes. I use a Christmas tree cookie cutter.
- Repeat until all the dough has been cut out into cookie shapes you love.
- Count the number of shapes you cut out. Use a straw to form 5 or 6 through holes in the dough. These will be the top cookies of your jam sandwiches from where the jam will squeeze out.
- Lay the cut out cookies on the prepared baking sheets, leaving a thumb of space apart between each cookie base.
- Bake the cookie shapes for 11-14 minutes at 350 °F (180 °C) until golden brown on the sides.
- Let them cool down completely on a wire rack before filling.
- Dust some icing sugar on the cookie shapes with holes – the top jam cookie part. Set aside.
- Spread jam on the other cookie shape – the plain ones with no holes – and press the cookie shape dusted with powdered sugar on top to form a jam cookie sandwich.
Note
Alimentazione
Ingredienti e sostituzioni
You only need 6 ingredients to make these cookies!
- Farina XNUMX – This gives the cookies a light crunch. For a gluten-free version, use my guida alla conversione senza glutine. For an almond flour option, use my Biscotti di zucchero con farina di mandorle. Avoid using nut flours as they can alter the texture significantly.
- Burro senza latticini – This adds a rich, buttery flavor and helps bind the dough. You can substitute with coconut oil or margarine, though the flavor may vary.
- Zucchero a velo – Sugar sweetens the cookies and helps maintain a delicate, crisp texture. Replace it with a powdered sugar substitute like powdered monk fruit sweetener for a lower-sugar option. Keep some for dusting on top of the cookies at the end.
- Estratto di mandorla – Vanilla enhances the overall flavor profile, adding a subtle sweetness and depth. Swap with almond extract for a nuttier flavor.
- Marmellata di lamponi – Provides the sweet, fruity filling that contrasts the buttery cookies. Replace with other fruit jams like apricot, strawberry, or blueberry for a different flavor. Ensure the jam is vegan-friendly.
- Latte di mandorla – Almond milk binds the dough and adds moisture. You can use any plant-based milk such as oat, soy, or coconut milk depending on your preference.
How to Make Jam Sandwich Cookies
This recipe is all about the cutting of the cookies. Here’s how to make them.
Combine the powdered sugar and dairy-free butter in a bowl.
When the sugar butter batter is smooth, incorporate the flour, almond extract, and almond milk.
Work the batter with a silicone spatula until it can form a dough ball.
Split the dough into two equal balls, wrap them in plastic wrapping, and refrigerate them for 30 minutes.
Flatten the dough with a rolling pin.
Cut out as many cookie shapes as you can with your favorite cookie cutout.
Once you’ve made the cookies, re-roll the dough and keep making more cookies.
Use a straw to cut small holes in half of the cookies.
Bake the cookies for 11-14 minutes at 350 °F (180 °C.
Add some raspberry jam on the cookies without holes and close them with the holed cookies.
I consigli di Carine
These cookies are quite easy to make, but I’ve included below even more tips to make them perfect every time!
- Ensure Butter is Softened – For smooth incorporation, make sure your dairy-free butter is at room temperature to prevent lumps in the dough.
- Raffreddare l'impasto – Refrigerate the dough discs for at least 30 minutes to prevent the cookies from spreading too much during baking.
- Roll the Dough Evenly – Use a rolling pin with guides to ensure the dough is uniformly thick, allowing for even baking.
- Non sovraccaricare l'impasto – Mix and knead until the dough just comes together. Overworking it can result in dense cookies.
- Cut the Shapes Carefully – Use a sharp cookie cutter and ensure you’re cutting straight down to avoid misshapen edges.
- Monitor the Bake Time – Keep an eye on your cookies while baking. They should turn golden brown on the edges; check them at 11 minutes to avoid overbaking.
- Fori decorativi – If you don’t have a straw for making holes, any small, round object like the tip of a piping nozzle will work for creating that signature “top cookie” design.
- Fill with Jam While Cool – Make sure the cookies are completely cooled before assembling; warm cookies can cause the jam to melt and leak.
- Use Quality Jam – A high-quality, thick raspberry jam will hold better and provide a more intense fruit flavor.
- Suggerimenti per la conservazione – Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Variazioni di gusto
You can try with different jam flavors, like apricot, blueberry, or even a tangy citrus marmalade. Add a pinch of cinnamon or cardamom to the cookie dough for an extra depth of flavor.
Idee per servire
Serve these jam sandwich cookies as a fancy tea-time treat or package them as a thoughtful gift for friends and family. Pair them with a cup of vegan hot chocolate or a fruity tea for an elegant dessert experience.
Suggerimenti per la conservazione
To prevent cookies from sticking together, store them in layers with parchment paper between each cookie. Freeze unassembled cookies and jam separately for longer storage, then assemble when ready to serve.
How thick/thin should the dough be rolled out? 1/8 inch or1/4 inch?
Sorry about that missing information, 1/8 inch is the best.
Made your Xmas tree cookies but my holes didn’t work they closed up when cooking but they are delicious
The dough shouldn’t shrink back if refrigerate properly, unless you over work the dough as you cut/form holes and brought warm to it.
Seriously beautiful cookies!
Is there any cookie recipe that can use coconut oil? I have a ton of coconut oil and I’m trying to get rid of it!
Have a look at all my recipes with coconut oil, there’s a ton of cookies (and more!)
Do you have any GF recipe like this with almond flour that can be made vegetarian?
All my recipes are vegetarian and vegan and I have many among them that are ricette senza glutine.
Carine, questa è la ricetta migliore che abbia mai provato!
Grazie!!