Cookies with black currant

Category: Confectionery
Cookies with black currant

Ingredients

wheat flour 240gr
semolina 20gr
corn starch 40gr
powdered sugar 120gr
ground almonds 80gr
butter 200gr
Creme de cassis liqueur 2 tbsp. l.
frozen black currant 200gr

Cooking method

  • The recipe for this unusually beautiful purple cookie is borrowed from Yale (LJ), and thanks to her for it! I hardly changed it, maybe just a little.
  • Whisk the softened butter into a cream with powdered sugar and liqueur. I used Blue Curocao liqueur. Then, at the lowest speed of the mixer, drive in the defrosted berries and, last of all, nuts, flour, semolina and starch. I also (as usual) added a pinch of salt. Then the author of the recipe rolls the dough into a sausage, rolls it in powdered sugar and, wrapping it in film, places it in the refrigerator for at least half an hour. I rolled the dough into a ball and also put it in a cold box. Then Yale cuts the sausage into circles, and I pinch off pieces from the dough, rolled balls and flattened into flat cakes. Cookies are baked in an oven preheated to 200 * for 10-15 minutes.

The dish is designed for

20-30 pcs.

Time for preparing:

30 minutes

Cooking program:

oven

Note

I will definitely try these cookies with other berries. I have already bought a blackberry, and I really want to bake it with blueberries.

Crumb
dopleta-chka
Very beautiful cookies, the color just shook Cookies with black currant... And what can replace Creme de cassis liqueur? I never had such a birth ...
dopleta
Quote: Krosh

What can replace Creme de cassis liqueur? I never had such a birth ...

Crumb, I'm sure you can replace it with absolutely anyone, you see - I also used another. I think you can even just take homemade liqueur.
Tatiasha
and you can replace starch with flour ?? I will make either from red currants or from sea buckthorn, and instead of liqueur, champagne for Lebanon, no one in the house likes liqueur
dopleta
Quote: Tatiasha

and you can replace starch with flour ?? I will make either from red currants or from sea buckthorn, and instead of liqueur, champagne for Lebanon, no one in the house likes liqueur

Semolina - can definitely be replaced with flour. And if there is no cornstarch, I would rather replace with potato. But currants - sea buckthorn? I certainly wouldn't. Sea buckthorn contains bones. Well, the color will be normal, sandy yellow. Champagne ... Then maybe it's better - cognac?
Tatiasha
Cognac ..., then let the bookmark lie before the cognac appears, for potato starch and sea buckthorn (I don't remember it, I just saw an inexpensive one in Auchan, so I dragged it in) - thanks.

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