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Equipment
- 2 eggs
- ½ c sugar
- 5 tbsp butter melted
- Zest of 1 lemon
- Juice of 1 lemon 2 TBSP
- 1 tsp almond extract
- 2 c all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Filling:
- 1 cup peach or apricot jam
- Assembly:
- 1/3 cup Aperol Campari or Alchermes
- 1/3 cup sugar for rolling
- Basil or mint leaves optional
- 4 eggs
- 1 c sugar
- 10 tbsp butter melted
- Zest of 1 lemon
- Juice of 1 lemon 2 TBSP
- 2 tsp almond extract
- 4 c all purpose flour
- 3 tsp baking powder
- 1 tsp salt
Filling:
- 2 cup peach or apricot jam
- Assembly:
- 0.67 cup Aperol Campari or Alchermes
- 0.67 cup sugar for rolling
- Basil or mint leaves optional
- 6 eggs
- 1.5 c sugar
- 15 tbsp butter melted
- Zest of 1 lemon
- Juice of 1 lemon 2 TBSP
- 3 tsp almond extract
- 6 c all purpose flour
- 4.5 tsp baking powder
- 1.5 tsp salt
Filling:
- 3 cup peach or apricot jam
- Assembly:
- 1 cup Aperol Campari or Alchermes
- 1 cup sugar for rolling
- Basil or mint leaves optional
Intstructions
- Preheat an oven to 350 degrees, line two baking sheets with parchment or a silicon baking mat.
- In the bowl of a stand mixer with whisk attachment, or using handheld mixer, combine eggs and sugar. Whisk until pale and thick, about 8 minutes. A ribbon should form when you left whisk. With mixer still running, slowly stream in melted butter, followed by lemon zest, juice and almond extract.
- Sift together flour, baking powder and salt. Turn off mixer and add flour mixture, using a rubber spatula to combine, careful not to overmix.
- Using a small cookie scoop, make walnut sized balls and roll in your hands to form a circle. Place on baking sheet and press down slightly.
- Bake at 350 degrees for 13-15 minutes, just until the bottom of the cookies get light brown.
- While still warm, hollow out a hole in the cookies using a small melon baller or knife. Add jam to each half, then sandwich together.
- Pour Aperol into a small bowl and dip each cookie sandwich in, coating completely. Place on a wire rack. Once all cookies have been dipped, roll into sugar. Decorate with small mint or basil leaves, optional.
- Keep at room temperature in air tight container for up to 3 days.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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