What is “Frangipane” you ask? It is a pastry filling made predominantly of the almond meal along with butter, eggs, and flour. The ratio of almond meal is higher creating a creamy, textural paste. It is often used to spread on the base of a tart or galette before baking and forms the base of a friand or a frangipane cake. It is also a loose term to reference any baked treat that uses a lot of almond meal along with eggs or egg whites.
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.
STEP BY STEP GUIDE
How To Make Jam Frangipane Drops/Cookies
1. Whisk wet ingredients together – Beat butter, sugar and vanilla with an electric mixer for 3-4 minutes until light and fluffy. Add the eggs and beat for another minute until creamy and thoroughly combined.
2. Mix wet ingredients with dry ingredients – Add flour and almond meal. Mix well using a wooden or silicone spoon until the wet and dry ingredients are thoroughly combined to form a soft, textural paste.
3. Roll cookies and place on baking sheet – Take approximately 2 tablespoons of cookie dough in the palm of your hands and roll them into a ball. Place on a baking sheet lined with baking paper/silicone. Repeat with remaining dough. Make sure the cookie balls are placed at least 5cms apart.
4. Create the indents for the jam drops – Using your thumb, gently press down on the top of each cookie to create a soft indent.
5. Topping cookies with jam and working with stodgy jam – Fill the indent on each cookie with a quarter-half teaspoon of strawberry jam. If your jam is too stodgy, place a few tablespoons in a microwaveable bowl and add a teaspoon of water. Mix well and microwave for 6-8 seconds to loosen the jam before proceeding with filling the indents. Bake as per the recipe instructions.
After baking, they are gloriously crispy around the edges. This softens to an addictive soft chewiness after you have stored them in a glass-lidded jar for a day or two.
I have used strawberry jam for these cookies. You can use any jam/conserve. Berries and cherries are preferred over other fruit as their tartness offsets the sweetness of these gorgeous cookies. 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.
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- 125 g butter, softened
- 1 egg
- 1 cup (120 g) plain flour
- 1 cup (110 g) almond meal
- 1/2 cup (120 g) caster sugar
- 2 tsp vanilla extract
- 3 tbsp strawberry jam, note 1
- Preheat oven to 180°C. Grease a cookie sheet and line with baking paper/silicone.
- Beat butter, sugar and vanilla extract in a small bowl for 3-4 minutes untill light and fluffy. Add egg, beating until just combined.
- Stir in the flour and almond meal. 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].
- Roll approximately a tablespoon and half of the cookie dough into a ball in the palm of your hands. Place the cookie balls on prepared sheet, at least 5 cm apart.
- Using your thumb, press down on the top of each cookie to create a soft indent. Fill each indent with a quarter teaspoon of strawberry jam.
- Bake for approximately 18 minutes. Remove from oven and cool jam frangipane drops on a wire rack. Store in an air-tight container for a week in a cool corner of your kitchen.
- Jam - If your jam is too stodgy, place a few tablespoons in a microwaveable bowl and add a teaspoon of water. Mix well and microwave for 6-8 seconds to loosen the jam before proceeding with filling the indents. Bake as per the recipe instructions.