The tart cookies with almond and hazelnut shortcrust and berry jam are deliciously crumbly and fragrant strips, perfect for any occasion, from breakfast to snack or after a meal, they are truly tasty and soft, melting in the mouth.
As Christmas approaches, I prepared these cookie strips with a very fragrant dough with orange zest, cinnamon, ginger, and cloves, flavors and aromas that make the holidays magical.
I prepared a soft dough as the base of the rectangular tart which I filled with a red berry jam and decorated with simple strips of harder dough.
Once baked and taken out of the oven, you can leave the tart as is and serve in wedges or squares, but the idea of making cookie strips attracted me more, so everyone can take a small piece because one leads to another since they are very good and tasty.
If you like the idea, follow the recipe too, which you can always customize by using a simple shortcrust and other jam to your liking: raspberries, strawberries, etc.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 28 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 2 cups semolina flour or all-purpose (+ 7/16 cup for the strips)
- 1 cup almond flour (or ground almonds)
- 3/4 cup hazelnut flour (or ground hazelnuts)
- 7 oz butter
- 1/2 cup sugar
- 2 eggs (medium)
- 1 orange zest (grated)
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1/2 teaspoon of ground ginger
- 1 teaspoon baking powder
- as needed berry jam (or raspberries)
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Sieve
- 1 Parchment paper
- 1 Baking pan
Steps
Grind both the almonds and hazelnuts into flour, pour into a glass bowl and mix well, add all the aromas: cinnamon, ginger, cloves, and grated orange zest. Add the eggs, beat with a fork also add the softened butter and mix everything well, finally incorporate 2 cups of sifted semolina flour with a sieve and the baking powder.
Mix well, and it will result in a fairly soft and sticky dough.
Take a rectangular baking pan and line it with parchment paper, using a spoon spread part of the dough on the bottom of the pan, leave some dough for the strips, wet the spoon under water and level the base slightly higher on the edges.
Spread the berry jam or another red Christmas-colored jam on the base of the tart.
Work the remaining dough with more flour to make it dry, roll it out with a rolling pin, cut strips, and place them obliquely on the tart.
If you have leftover dough, make cookies.
Bake the Tart Cookies with Almond and Hazelnut Shortcrust and Jam in a preheated hot oven at 350°F convection for about 30 minutes.
After baking, let the tart cool well, remove from the pan, sprinkle powdered sugar on the strips, and if you prefer, you can leave it whole and serve in wedges or cubes or use a good knife to cut into small rectangles as I did!
Here are the Tart Cookies with Almond and Hazelnut Shortcrust and Jam ready to serve!
Storage
The cookies keep well in a cool place for many days, becoming softer and more fragrant after resting.
FAQ (Questions and Answers)
Can I use another shortcrust base?
Yes, of course, you can use a simple shortcrust or even lactose-free if there are intolerances.
Can I fill the base with something else?
Of course, you can use another red jam for the Christmas theme, but for other occasions, you can use other fillings with marmalade or creams.
