Raspberry Sablés Biscuits
125g plain flour
60g caster sugar
½-1 tsp salt
40g almond meal
50g butter, chopped
2 egg yolks
½-1 tbsp water
½ cup of Bonne Maman Raspberry Conserve
Icing sugar, for the decoration
Place all the dry ingredients and the butter in a food processor and pulse until it crumbles. Add the egg yolks and pulse a few times until combined then add the water and mix until it comes together to form a ball of dough.
Knead the dough 3-4 times then form into a disc. Wrap in cling film and place in the fridge for 1 hour.
Preheat the oven at 180°C and line two flat trays with baking paper. Flour a bench and roll out the dough into a large circle until the dough is 3mm thick. With a 5cm cookie cutter, cut out 18 discs. Work quickly so the dough does not warm up too much.
Take half of the discs and, with a 2.5cm cookie cutter, cut out another circle in the centre of the round discs, so they resemble rings. Place all the discs and rings on the prepared trays and bake for about 8-10 minutes.
Let the sablés biscuits cool down on a rack. Spread a teaspoon of Bonne Maman Raspberry over the 9 sablés discs. Lightly dust the 9 rings with icing sugar, then sandwich on top of the jammed biscuits.