What is "Frangipane" you ask? If you are anything like me, you wouldn’t know what it meant and would silently chuckle after the only word that comes to mind is a "frangipani". And if there is no word like "frangipani" in you dictionary, I seriously can’t help you. So Frangipane … It is a pastry filling made of butter, eggs, flour, and finely ground almonds. From browsing numerous food dictionaries on the internet, I concluded that frangipane can also be loosely used to reference any baked treat that uses almond meal. To most of you the recipe that I am writing about would be "jam drops" or "jam cookies" or "jam biscuits" or "jam buttons". Fret not my fellow foodies. That is essentially what these are, but what makes them "jam frangipane drops" is the liberal use of almond meal in the cookie batter. It not only gives them a stylish name but also enhances their texture and appearance. I used strawberry conserve for these cookies. You can use any jam/conserve. Using a darker shade of jam gives a striking contrast to your beige, buttery cookies. The jam shining like rubies on these delightful little cookies, is hard to resist. I love licking it first before letting the cookie crumble in my mouth.
Jam Frangipane Drops
[Makes 24 /Preparation Time : 10 minutes/Baking Time : 20 minutes]
125g butter, softened
2/3 cup plain flour
1 cup almond meal
1/2 cup caster sugar
1 tsp vanilla extract
2 tbsp strawberry jam
Preheat oven to 180oC. Grease cookie sheet and line with baking paper. Beat butter, sugar, vanilla extract and almond meal in a smll bowl till light and fluffy. Add egg, beating until just combined. Stir in the sifted flour and mix well. [If the weather is warm or particularly hot, place the cookie batter in the refrigerator to chill for at least half an hour].
Drop level tablespoons of mixture onto the sheet, at least 5cm apart. Use the handle of a wooden spoon to make a dip on top of each cookie. Spoon some [about 1/4 tsp] jam in each of the dips. Bake for approximately 20 minutes. Cool jam frangipane drops on trays. Store in an air tight container for a week.