Memories
These crunchy biscuits have a special place in my heart as it takes me back to my childhood memories. Back in my childhood days, a corner bakery in our neighborhood used to serve and bake these fresh biscuits. Although the preparation area was never visible, the staff use to pipe out the batter in dishes at the storefront and bake freshly that not only satisfy the buyer’s need but encourage them to visit more often.
The Jam cookies or biscuits are so appealing to kids that out of all varieties it always stands out.
Almond and Honey
Apart from others, one variety is discovered during my stay in the United Arab Emirates. Though the base was very similar to what I experienced earlier, the filling adds fuel to fire. And from that moment my hunt begins to understand and I reached to special filling made with almond and honey derived from Nougat.
Simple and Versatile
The batter is very simple to make and can be piped to get the desired shape and design. Keep it refrigerated and as it gets hard, it becomes easy to handle and can be molded in any design.
Tips & Tricks
- Butter should be at room temperature
- Salted butter can also be used but make sure that you do not add extra salt in the process
- Use only icing sugar and must be sifted nicely
Storage
Cool them down completely after baking and store up to two weeks into an airtight jar.
Bakery-style biscuits at home are super easy to make now. Try out the crunchy and super easy recipe to make bakery-style biscuits filled with jam of your choice at home.
Similar Recipe
Recipe
Crunchy bakery style biscuits
Ingredients
ALMOND NOUGAT
- 25 g Sugar
- 25 g Honey
- 20 g Butter
- 55 g Almonds
FOR COOKIES
- 200 g Margarine
- 120 g Powdered Suger
- 1 big Egg
- 210 g All-Purpose Flour
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- Strawberry Jam As Needed
Instructions
ALMOND NOUGAT
- Heat honey, sugar, and butter in a saucepan over medium heat.
- Cook until sugar melts and bubbles appear, add almonds.
- Stir with a spatula, turn off the heat and let it cool at room temperature
For Cookies
- Add sugar powder to soft butter at room temperature and mix.
- When sugar powder is mixed then add egg beat for 1 minute, add vanilla powder, salt, flour mix until all flour disappears (don’t overmix)
- Mark the sheet with a diameter of 5cm and pipe it in a ring shape using a star nozzle and as many different shapes as you like.
- Put Nougat in the middle of some cookies, and fill some with jam and bake 17 minutes at 150 degrees Celsius.
Nutrition
Directions
- Heat honey, sugar, and butter in a saucepan over medium heat.
Cook until sugar melts and bubbles appear, add almonds.
Stir with a spatula, turn off the heat and let it cool at room temperature - Add sugar powder to soft butter at room temperature and mix.
- When sugar powder is mixed then add egg beat for 1 minute, add vanilla powder, salt, flour mix until all flour disappears (don’t overmix)
- Mark the sheet with a diameter of 5cm and pipe it in a ring shape using a star nozzle and as many different shapes as you like.
- Put Nougat in the middle of some cookies, fill some with jam and bake for 17 minutes at 150 degrees Celsius.
