White Lady

I have made these almond cookies several times, especially in winter when I feel like filling the house with something sweet and can store a box for the days to come. I love that the dough can be made ahead of time and that the whole process goes smoothly. The cutting is the favorite part for the little ones, especially when they use different shapes.

Quick Info

Total time: about 2 hours (including dough cooling, but ideally, let it chill overnight)
Working time: about 30-40 minutes
Baking time: 10-15 minutes/batch
Servings: 2-3 trays, depending on the size of the shapes
Difficulty: medium
Recipe type: holiday cookies or for special occasions

Ingredients

150 g almonds (unsalted, raw)
200 g butter (cold, from the fridge)
300 g powdered sugar
600 g flour
3 eggs (medium size)
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 small jar of blueberry jam (or any preferred jam for filling)
powdered sugar, for decoration

Preparation steps

1. Place the almonds in a food processor and grind them as finely as you can. If small pieces remain, it’s fine; they will add an interesting texture to the dough.

2. Sift the flour, powdered sugar, and salt into a large bowl. Add the ground almonds and quickly mix with a spatula.

3. Cut the cold butter into cubes and add them over the flour mixture. Incorporate with your hands or a fork until everything has a crumbly texture, like large crumbs.

4. Add the eggs one by one, mixing each time until absorbed. Don’t overdo it; just enough to bind the ingredients.

5. Pour in the vanilla and almond extracts, mix briefly, then gather the dough into a ball or disc.

6. Sprinkle flour on a clean surface. Place the dough there and form a thick disc. Wrap in cling film and refrigerate for at least an hour, preferably overnight. The dough is quite fragile and is easier to work with after it has firmed up in the cold.

7. When you’re ready to make the cookies, preheat the oven to 180°C (static, no fan).

8. Remove the dough and divide it in two, so it doesn’t warm up too quickly. Roll out the first piece on a floured surface to about 3-4 mm thick.

9. Cut out circles, flowers, or hearts. From half of the cookies, cut out the center with a small shape (or use an apple corer, it works very well).

10. Place the cookies on trays lined with parchment paper, leaving a little space between them. Bake for 10-15 minutes, until the edges turn golden, but do not let them brown too much.

11. Remove them to a wire rack and let them cool completely. The whole cookies are spread on one side with blueberry jam (or any jam you like). Place the cut-out cookies on top, pressing gently to stick.

12. Finally, dust the cookies with powdered sugar, especially on the cut-out side, to make them look nice and not sticky to the touch.

Why I make the recipe often

I love that I can prepare the dough a day in advance and that the cookies come out tender and aromatic every time. They keep well for a few days, and the almond flavor is subtle enough to please everyone. I can fill them with whatever jam I have on hand.

Tips and variations

Tips

If you use very cold butter and don’t overwork the dough, it will remain tender.
You can work with the dough in small portions, keeping the rest in the fridge, especially if your kitchen is warm.
Use flour on the rolling pin; otherwise, the dough is quite sticky at first.
Don’t put too much jam; otherwise, it will spill out when you stick the cookies together.

Substitutions

Almonds can be replaced with hazelnuts or walnuts, although it changes the flavor.
Almond extract can be omitted or reduced if you prefer a milder flavor.
You can also use another type of jam, such as raspberry, apricot, or even thicker marmalade.

Variations

If you want a different look, use star shapes, Christmas trees, or anything you have on hand.
You can add a little grated lemon zest to the dough for an extra freshness.
For a less sweet version, reduce powdered sugar to 250 g.

Serving ideas

I place them on a platter, with jam visible, or pack them in boxes for holiday gifts.
They pair well with coffee or tea.

Frequently asked questions

1. Can I use store-bought ground almonds?
Yes, but the texture will be a bit finer and the flavor less intense than freshly ground at home.

2. Can the dough be frozen?
Yes, you can keep it in the freezer, wrapped, for up to a month. Thaw in the fridge before using.

3. Can I make the cookies without cutting out the center?
Sure, just that it won’t look as festive, and it’s good to put less jam, so it doesn’t spill.

4. Can margarine be used instead of butter?
Technically, yes, but the texture and taste won’t be as good. There’s a noticeable difference.

5. Do the cookies last longer if they are not filled?
Yes, if you leave them unfilled and store them in a box, they last up to a week, and after you fill them, they become softer after a few days.

Nutritional values

Estimated per serving (1 double cookie with jam, about 35-40 g): approximately 180 kcal, with 25 g carbohydrates, 6 g fats, 2.5 g protein. Values are indicative and may vary depending on the type and amount of jam used.

Storage and reheating

The cookies keep well for 4-5 days in metal or plastic boxes, in a cool, dry place. After filling with jam, they soften slightly but remain tender. Reheating is not recommended – they are served at room temperature. If you want to make them in advance, you can keep the dough in the fridge or freezer.

Dame blanche - these cookies are a classic option for the cold season, but they also work well on any assorted dessert platter.

 Ingredients: 150 g almonds, 200 g butter, 300 g powdered sugar, 600 g flour, 3 eggs, 1/4 teaspoon salt, 1/2 teaspoon almond essence, 1 teaspoon vanilla essence, 1 jar blueberry jam, powdered sugar

 Tags:  white lady