POPPY SEED FLOWER COOKIES
100 g almond flour
20 g poppy seeds
200 g flour
1 tablespoon cinnamon
pinch salt
150 g butter
[room temperature]
1 egg
100 g sugar
180 g apricot jam
_ combine almonds, poppy seeds, flour, cinnamon and salt in a big bowl
_ add butter, egg and sugar and knead until a soft dough forms
_ wrap in cling foil and leave to cool in the fridge for about 3 hours
_ preheat oven to 180°C
_ prepare a baking tray by placing baking paper on it
[ideally prepare two or three so you can bake more efficiently]
_ dust a work surface with flour and roll out the dough [about 3mm thick]
_ use a cookie cutter to cut desired shapes out of the dough
[half of them with a hole in the center]
_ transfer to the baking trays and bake for 10 to 12 minutes
[or until lightly golden on the edges - you want them rather light]
[repeat until all the dough is used up]
_ leave cookies to cool down for at least 15 minutes
_ spread a small amount of jam on the non-hole-cookies, top off with a hole-cookies and lightly press them together
[ideally use jam without too big fruit junks]
[cookies keep well for about 3-4 weeks if stored air tight]
MOHNBLÜTENKEKSE
100 g Mandeln [gemahlen]
20 g Mohn
200 g Mehl
1Esslöffel Zimt
Priese Salz
150 g Butter
[Raumtemperatur]
1 Ei
100 g Zucker
180 g Marillenmarmelade
