Raspberry Frangipane Cookies

The raspberry brilliantly counteracts the sweet frangipane, making this a rich yet fresh cookie.

Ingredients:

For the dough:

  • 50gr moist white sugar
  • 80gr soft butter
  • 100gr flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 egg yolk

For the frangipane:

  • 100gr amandelspijs
  • 1 egg white
  • 25gr soft butter
  • 10gr flour

Other:

  • 30 raspberries

Makes 10

Recipe:

Combine all ingredients for the dough briefly until a dough forms. Rest in the fridge for an hour.

Meanwhile, make the frangipane by beating together the butter and amandelspijs. Add the egg, mix well and then mix in the flour.

Roll out the cough and cut 10 discs of 6cm from the dough. You can re-shape leftovers. Place each disc in a pastry ring of 6cm.
Place two teaspoons of frangipane on each dough, spreading it out but not reaching the sides of the dough.
Place 3 raspberries on each disc, pushing them a little in the frangipane.

Bake for 20 minutes on 180°C.

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