08 October, 2010
12 Weeks of Christmas Cookies - week #2
Yes, it's Friday again and we're baking Christmas cookies again.
If anyone thinks these are going to last until Christmas, you couldn't be more wrong. Of course they're not. I'm just trying out some new, and definitely will be repeating some classics from my cookie collection, simply to try them and see if they'll be worth making at Christmas time. The real Christmas baking for me will start a week before Christmas, and I want to be ready and know in advance what I'll put on my trays.
The recipe I'm bringing today... it is sooooooo good, soooooooooo delicious, that it will be your loss if you don't make before, during or after Christmas, or any other time of the year. There's no seasonal limit. Just make it and I promise you lots of Wow! Oh! Can I have another one!
I've made these twice already, in a short time.
You can actually see different pictures.
They came out slightly better the first time because I baked them a bit less than the second time (15 + 20 mins) and they came out moister.
I absolutely loved these, the soft, melting crust, topped with slightly tangy raspberry jam that mixed with chocolate, and in the end that almond top was just a perfect contrast to the rest of the cake.
Chocolate and Raspberry Jam Squares
150 g flour (1 C / 5.3 oz)
20 g bitter cocoa powder (3 TBspoons / 0.7 oz)
125 g butter (4.4 oz)
100 g sugar (1/2 C / 3.5 oz)
1/2 teaspoon pure vanilla extract
a pinch of salt
160 g raspberry jam (2/3 C)
180 g chocolate chips (1 C)
150 g finely ground almonds (2 2/3 C / 5.3 oz)
4 egg whites
1/2 teaspoon almond extract
200 g sugar (1 C / 7 oz)
20 g sliced almonds (0.7 oz)
Turn the oven on to 170°C (340 F).
Line a 33x23 cm (13x9") rectangular baking pan with a sheet of aluminium foil, covering the bottom and the sides.
For the crust, beat the softened butter, the sugar and the vanilla extract until creamy.
Mix in the flour and the cocoa powder sifted together with a pinch of salt.
Transfer the batter to the prepared pan and distribute evenly to cover the bottom.