Cookies with nuts and jam
I have often found myself with a half-open jar of jam or some nuts that didn't make it into the cake. In those moments, I quickly make these simple cookies, which always turn out the same: crunchy on the edges, tender inside, and with a taste of nuts and vanilla. I have made them on weekends, for snacks, or even at Christmas when I need something that lasts a few days and doesn't take much time.
Quick Info
Total time: 40 minutes (20 minutes preparation, 15-18 minutes baking, 5 minutes cooling)
Servings: 20-24 cookies, depending on how big you make them
Difficulty: easy
Ingredients
120 g soft butter, at room temperature
100 g white sugar
1 packet of vanilla sugar (8 g)
2 egg yolks
1 pinch of fine salt
200 g white flour
1 teaspoon baking powder
100 g ground walnuts (not too fine)
1 egg white, beaten
Jam of choice: plums, apricots, sour cherries, etc. (ideally, something thicker)
(optional) Diced Turkish delight, almonds, or other nuts for filling
Preparation Method
1. Preheat the oven to 180°C, heat from top to bottom, without ventilation. Prepare a large baking tray with parchment paper.
2. Put the butter, sugar, and vanilla sugar in a large bowl. Mix for 2-3 minutes with a mixer on medium speed until you get a light-colored cream.
3. Add the egg yolks, one at a time. Mix for another minute until fully incorporated.
4. Sprinkle in the salt, then add the flour mixed beforehand with the baking powder. Incorporate with a spatula or by hand. The dough should be soft, slightly sticky, but moldable. If it’s too soft, leave it in the fridge for 10 minutes.
5. Beat the egg white until foamy, without sugar.
6. Put the ground walnuts on a flat plate.
7. Take a full teaspoon of dough and form balls about 2.5 cm in diameter. Dip each ball in the beaten egg white, then roll it in the walnuts to coat it on all sides.
8. Place the balls on the tray, leaving 2 cm between them. Use your finger (or the end of a wooden spoon) to make a small indentation in the center of each ball.
9. Put a little jam (or other filling) in each indentation. Don’t put too much, so it doesn’t overflow while baking.
10. Bake the cookies on the middle rack for 15-18 minutes until they become slightly golden on the edges. They are fragile when hot; let them cool for 5 minutes on the tray, then transfer them to a rack to cool completely.
Why I make this recipe often
These cookies don’t require many ingredients and use exactly what I usually have at home. They keep well for 3-4 days and don’t harden quickly. If I use a more tart jam, they are not very sweet. They are suitable for snacks and for a holiday platter without being fussy.
Tips and Variations
Tips
If you want more tender cookies, use high-fat butter (82%). Don’t add flour beyond the specified amount, even if the dough seems soft before chilling.
If the jam is too runny, let it drain for a few minutes on a sieve or use homemade, thicker jam.
Leave space between the cookies; they spread while baking.
Substitutions
Butter can be replaced with margarine, but the taste won’t be as good.
You can also use hazelnuts or ground almonds instead of walnuts.
For a gluten-free version, try using gluten-free flour dedicated to baking (you may need an extra yolk if the dough is too crumbly).
Variations
You can use Turkish delight, chocolate, an almond, or pieces of dried fruit in the center.
For flavor, you can add a little grated lemon or orange zest to the dough.
Sugar-free plum jam or sour cherry preserves provide a good taste contrast.
Serving Ideas
They are good with coffee, tea, or alongside a glass of milk.
They can also be put in a gift box, especially at Christmas, or on a platter mixed with other cookies.
Frequently Asked Questions
Are the cookies soft or crunchy?
They have a crunchy edge and a soft interior. The longer they sit, the softer they become.
Does the dough need to be chilled in the fridge?
It’s not mandatory, but if it’s very hot in the kitchen or the dough seems sticky, you can keep it in the fridge for 10-15 minutes.
Can they be frozen?
Yes, both the dough and the baked cookies. The dough can be kept in the freezer for 1 month (wrapped in plastic wrap). Baked cookies can be frozen in bags for up to 2 months.
Can I use other types of sugar?
You can use brown sugar; they will turn out slightly caramelized in taste. I do not recommend powdered sugar, as the final texture will not be the same.
Nutritional Values
Estimate for one cookie (out of 24):
Energy: ~90 kcal
Fat: 5 g (of which saturated: 2.5 g)
Carbohydrates: 9 g
Protein: 1.5 g
Sugar: 4 g
Information may vary depending on the type of jam used and the exact size of the cookies.
Storage and Reheating
The cookies are best stored in a metal tin or in a jar with a lid at room temperature for up to 4 days. If you want them to stay crunchy, do not put them in airtight containers while they are warm. I do not recommend reheating them; they are good at room temperature. If they have softened too much, you can leave them for 3-4 minutes in a preheated oven at 160°C, then cool them on a rack.
Ingredients: 120 g butter at room temperature, 100 g sugar, 2 egg yolks, 1 pinch of salt, 1 packet of vanilla sugar, 200 g flour, 1 teaspoon baking powder, 100 g ground walnuts, jam (plums, raspberries, etc.), 1 egg white well beaten
