Comments on: Almond Jam Cookies https://www.weekendbakery.com/posts/almond-jam-cookies/ The place for the ambitious home baker Sun, 17 Nov 2024 12:56:23 +0000 hourly 1 By: Weekend Bakers https://www.weekendbakery.com/posts/almond-jam-cookies/comment-page-1/#comment-104660 Sun, 16 Jun 2013 07:37:09 +0000 http://www.trifles.nl/?p=815#comment-104660 In reply to Vera rudinica.

Hello Vera,
Thank you for your advise. I have not made these cookies in a while and they always turned out with a good texture. But like you I am going to try it both ways and see the difference in texture with and without the addition of sugar to the butter and flour.

Happy baking in Australia!

]]> By: Vera rudinica https://www.weekendbakery.com/posts/almond-jam-cookies/comment-page-1/#comment-104617 Sun, 16 Jun 2013 03:40:58 +0000 http://www.trifles.nl/?p=815#comment-104617 I am from Croatia living in Australia and my mum taught me to make these biscuits. What we do is rub the butter with the flour first and then add sugar and last any wet agents. The theory is that butter coats the flour strains first and thus produce a more flaky and delicate texture. I tried it both ways and it’s true. Good luck

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