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🍰 Chestnut Cookies with Jam

77 kcal · 30 min · 4 servings

Ingredients

• 100 g wheat wholemeal flour
• 75 g ground almonds
• 75 g chestnut flour
• 125 g soft butter
• 80 g whole cane sugar
• 1 tsp vanilla powder
• 1 pinch salt
• 1 egg
• 5 tbsp sunflower seeds (15 g each)
• 5 tbsp apricot jam (15 g each; 75 % fruit content)
• 5 tbsp strawberry jam (15 g each; 75 % fruit content)

Instructions

1. 1. Mix the flour with the ground almonds and the chestnut flour in a bowl.
2. 2. Beat the butter with the sugar, the vanilla, and a pinch of salt until creamy.
3. 3. Stir the egg into the butter-sugar mixture.
4. 4. Add the flour mixture and knead everything into a smooth dough.
5. 5. Add a little water if the dough is too dry.
6. 6. Divide the dough into four equal parts.
7. 7. Shape each part into a roll with a diameter of about 3 centimeters.
8. 8. Roll the dough rolls in sunflower seeds.
9. 9. Cover the rolls and place them in the refrigerator for 30 minutes.
10. 10. Cut slices with a thickness of about 1.5 centimeters from the dough rolls.
11. 11. Place the slices on two baking sheets lined with baking paper.
12. 12. Press a indentation into the center of each cookie using a finger or the handle of a cooking spoon.
13. 13. Fill the indentations with jam.
14. 14. Preheat the oven to 180 degrees (160 degrees for fan-forced or gas level 2 to 3).
15. 15. Bake the cookies one after the other for about 15 minutes until golden brown.
16. 16. Let the cookies cool completely on a wire rack.

Nutrition per serving

• kcal: 77
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 8 g