Quince jammy dodgers

Quince jammy dodgers

Total: 2 hr 39 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 139 kcal
, Fat: 9 g
, Carbohydrate: 13 g
, Protein: 2 g
Hazelnut and quince jammy dodgers are pure autumn magic. The sweet quince puree sandwiched between two hazelnut biscuits creates a truly delicious taste sensation. One bite and you'll be transported straight to the warm colours of autumn. Treat yourself to these little delicacies and prepare to be mesmerized by their flavour.

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hazelnut dough

150 g icing sugar
200 g butter, cut into pieces, soft
1 fresh egg white
1 pinch salt
200 g white flour
150 g ground hazelnuts

Jammy dodgers

150 g quince jam
icing sugar, to dust
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How it's done

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Hazelnut dough

Place the icing sugar in a bowl. Add the butter, egg white and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and hazelnuts, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.

Shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out squares approx. 4 cm long, place on two baking trays lined with baking paper. Cut a small circle (approx. 5 mm in diameter) in the corner of half of the squares, chill the biscuits for approx. 30 mins.

Bake

Approx. 12 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow the biscuits to cool slightly on a cooling rack.

Jammy dodgers

Stir the quince jam until smooth, spread on the warm biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the bases.

Good to know
Shelf life: Store in an airtight tin for approx. 1 week.

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