Cookies with Jelly
These cookies with jelly are vibrant, beautiful, and fun to make! The almond dough pairs perfectly with sweet and sour berry jelly, great for tea or coffee.
Updated : 10 June, 2025
Easy
About 1 hour.
Ingredients
200 grams
Wheat flour
150 grams
Almond
80 grams
Sugar
50 grams
Butter
1
Eggs
0.2 grams
Vanillin
0.2 grams
Baking soda
Jelly
200 milliliters
Juice
100 grams
Sugar
50 milliliters
Water
15 grams
Gelatin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use high-quality flour. I’m using a large, top-quality egg. You can substitute almonds with other nuts, such as peanuts or hazelnuts.
Step 2
Peel the almonds. How to do it? Pour boiling water over the nuts and leave them for 5 minutes. The skins will swell and come off easily. After that, dry the nuts in the oven or in a dry pan. Grind the peeled almonds into fine crumbs using a coffee grinder or blender. You can also use almond flour instead of whole nuts.
Step 3
In a blender bowl, combine cold butter, flour, sugar, vanilla, and baking soda. Beat into fine crumbs.
Step 4
Transfer the resulting flour crumbs into a bowl. Add the ground almonds and egg.
Step 5
Quickly knead a soft, elastic dough. If the dough is too dry and doesn’t form into a ball, you can add 1-2 tablespoons of water or melted butter. If it’s too runny, add a little flour. The dough should be pliable but not fall apart when rolling. Put the dough into a bag and refrigerate for 30 minutes.
Step 6
Now, prepare everything for the jelly. I made the jelly with cherry juice—boiled frozen cherries with 2 tablespoons of water and squeezed the juice out. You can also use any berry or fruit puree, jam, or juice as the base.
Step 7
Soak the gelatin in cold water for 10 minutes to swell.
Step 8
Add sugar to the berry juice, and, stirring, bring it to a boil over low heat. Add the soaked gelatin and cook, stirring, for a few more seconds. Remove the saucepan from the heat. Slightly cool the jelly.
Step 9
Roll out the chilled dough into a 5mm thick sheet. Use a cookie cutter to cut out an even number of blanks. Gather the dough scraps between the blanks into a ball, roll it out again, and cut out more blanks.
Step 10
Cut the center out of half of the blanks with a smaller cutter.
Step 11
Place the resulting rings on top of the whole blanks and gently press down, trying not to disrupt the shape of the cookies.
Step 12
Transfer the blanks to a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (180°C) for about 20-25 minutes until golden. Let the cookies cool.
Step 13
Pour the berry jelly into the centers of the cookies. Place the cookies in the refrigerator for 30 minutes or longer until the jelly sets.
Step 14
The jelly cookies are ready. Serve, garnished with berries and mint. Enjoy!