👨‍🍳 Instruktioner

1. 1

   In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

   💡 Proffstips: Ensure the butter is at room temperature for optimal creaming.
2. 2

   Beat in the egg yolk and vanilla extract until well combined.

3. 3

   Gradually add the all-purpose flour and mix until a soft dough forms. Do not overmix.

   💡 Proffstips: The dough should be soft but not sticky.
4. 4

   Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   While the dough chills, prepare the almond paste filling. In a small bowl, combine the almond paste with 1 tablespoon of water (or milk) and mix until smooth and spreadable. If the almond paste is very stiff, you can warm it slightly.

   💡 Proffstips: Adjust the liquid amount to achieve a spreadable consistency.
6. 6

   Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

7. 7

   On a lightly floured surface, roll out one disc of dough to about 3-4 mm thickness. Cut out circles using a round cookie cutter (about 6-7 cm in diameter).

   💡 Proffstips: Use a floured cutter to prevent sticking.
8. 8

   Place a small amount of almond paste filling (about 1 teaspoon) in the center of half of the dough circles. Do not overfill.

   💡 Proffstips: Leave a small border around the edge of the dough.
9. 9

   Lightly brush the edges of the filled circles with egg white. Place the remaining dough circles on top and gently press the edges together to seal, forming a sandwich cookie. You can use a fork to crimp the edges for a decorative finish.

   💡 Proffstips: Ensure the edges are well sealed to prevent the filling from leaking out.
10. 10

    Place the cookies on the prepared baking sheets. Brush the tops with the lightly beaten egg white and sprinkle with granulated sugar.

    💡 Proffstips: Sprinkling with sugar adds a nice crunch and sweetness.
11. 11

    Bake for 15-20 minutes, or until the edges are lightly golden brown.

12. 12

    Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

    💡 Proffstips: Allowing them to cool on the sheet helps them firm up.