Slab Cookies - German Style
Servings: 24 cookies
Equipment
- 1 Mixer
Ingredients
- 140 g Butter
- 80 g Sugar
- 1 tsp Vanilla Extract & Paste
- 200 g Flour
- 1 pinch Salt
- 50 g Almond flour or ground Hazelnuts
- 100 g Black Currant Jam or other jam to your liking
- 100 g Apricot Jam or other jam to your liking
- 50 g Dark Chocolate
Instructions
- Whisk the butter, sugar, and vanilla with the whisk attatchment of your mixer until it is foamy.
- Switch to the kneading attachment and keep mixing while adding the flour, salt, almond flour. Create a smooth dough.
- Cut the dough in halves, shape them into two logs and place them onto a baking sheet. Then press them flat with your hands to create a slab, then make a mold where later the jam will be put (see video).
- Let chill in the fridge for 4 hours.
- Preheat the oven to 350°F / 180°C.
- Put the jams each in a small bowl and stir until smooth.
- Fill the mold of the first slab with the apricot jam and the second slab with the black currant jam.
- Bake for 15 minutes.
- Let cool, then melt the chocolate and drizzel it onto the slabs.
- Once the chocolate has set, cut the slabs into slices.