Recipes

Categories
More >

Jam-Filled Cookies

Biscotti con Marmellata

These jam-filled cookies have a shortbread-like texture. Sieved hard-boiled egg yolks in the dough give it an added richness. This dough can be rolled out and cut into various shapes to fit the occasion.

Makes 2 dozen

Ingredients

1/2 pound (2 sticks) unsalted butter, softened

1/4 cup sugar

2 Cups King Arthur™ Unbleached, All-Purpose Flour

2 teaspoon vanilla extract

4 hard-boiled extra-large egg yolks, sieved or mashed with fork

About 3/4 cup Jam. (apricot, raspberry, or orange marmalade)

Confectioners' sugar for sprinkling

Directions

In a bowl, with an electric mixer, cream the butter and sugar. Beat in flour and then the vanilla and beat until a soft dough is formed. Beat in the egg yolks just until blended. Wrap the dough in wax paper and chill for at least 1 hour.

Preheat the oven to 350°F. Lightly grease two cookie sheets. Divide the dough in half.

On a well-floured surface, roll out each half 1/4 inch thick. Use an assortment of cookie cutters to cut out the dough, making sure to cut out an even number of each shape, and place the cookies about 1 inch apart on the cookie sheets.

Spread a thin coating of jam over half the cookies, and top each one with another cookie to form a sandwich. Seal the edges by pressing on all sides with the tines of a fork.

Bake for 15 to 18 minutes, or until the cookies are lightly browned. Let cool on the cookie sheets for a few minutes before removing them to cooling racks.

When cool, sprinkle the cookies with confectioners' sugar.

Comments

  1. Doreen Matjan's avatar

    Doreen Matjan

    your jam filled cookies,your recipe says 4 hard boiled eggs.But you say nothig about adding them in the direction. This recipe is so crazy never heard of hard boiled eggs to cookies
    I will not even make these,I think it is wrong
  2. Paul Lally, Executive Producer's avatar

    Paul Lally, Executive Producer

    Doreen, take heart. Re-read the ingredient where it says seived egg yolks only, not the entire egg.

    And the first paragraph in the directions tells you when to mix it in.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!