Tag: jam

biscuits with a "drop" of jam – Italian Cuisine

Jam drop cookies are very simple, but irresistible, shortcrust pastry cookies with jam. Surely you have tried them, but have you ever tried to make them? It's easy!

Simple to do, quick to prepare, beautiful to look at and very good: i jam drop cookies are among the cookies most famous in the world and, after trying the recipe, you will find out why.

In Italian it could be translated as "drops of jam“, But the English term is certainly more fashionable and perfect for a hashtag with which to post them on social networks.

Jam drop cookies are simple shortbread cookies, embellished with marmalade. To be kneaded by hand or with the help of a kitchen robot. They are made in just 10 minutes with seven ingredients, let's find out which ones.

Jam drop cookies

How to make Jam drop cookies: the recipe

Ingredients

To prepare these biscuits of shortcrust pastry with jam you will need: 500 g of 00 flour, 1 tablespoon of baking powder, 220 g of granulated sugar, 300 g of butter at room temperature, 2 eggs, ½ teaspoon of vanilla extract, jam (to taste).

Method

The preparation of jam drop cookies begins by placing the butter and sugar in a large bowl and mixing them until the mixture is light, creamy and homogeneous. The second step is to add the eggs, continuing to mix, and then the flour, a little at a time. Only at the end the mixture of the jam drop cookies should be completed with the addition of yeast and vanilla extract.

After obtaining a shortcrust pastry without lumps, it is time to line a baking sheet with non-stick paper and then make balls of dough and place them equidistant from each other. With the little finger of your hand, at this point, you need to exert a slight pressure on the biscuit dough to prepare the hole in which the jam will be added. The advice, in this case, is not to flatten the balls of dough too much.

After making the holes you need to add the jam: a small amount is enough, even half a teaspoon. At this point of jam drop cookies they must rest in the fridge for about 30 minutes before being baked. The cooking times are not high, it takes about 10 minutes at 230 ° and in any case until the biscuits become golden on the surface.

Before eating them, you need to let them cool down a bit, perhaps on a perforated grate to remove any residual moisture.

Find out more tips for preparing these cookies in the tutorial

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Recipe Dark leeks and Jerusalem artichokes, spring onion jam and fontina – Italian Cuisine

Ingredients

500 g Red spring onions
400 g Leeks
350 g clean Jerusalem artichokes
150 g Sugar
120 g Fontina
100 g Red vinegar
70 g Butter
Sage
Extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

Peel the spring onions, cut the bulbs into strips and put them in a saucepan with 60 g of oil and a pinch of salt. Cook for 15 ', then add the sugar, let it melt without caramelizing it, for 2', then add the vinegar.

Cook the spring onions gently for about another 25 ', until they are very soft, obtaining a consistent jam. Cook the Jerusalem artichokes in boiling water for 10-12 ', drain and cut into rings.
Clean the leeks by removing the green part and cut them into rolls about 1.5 cm high.
Put the leeks in a large pan with the butter, a few sage leaves and a grind of pepper; add salt and cook over low heat, with the lid on, for about 25 '.
Then add the sliced Jerusalem artichokes to the leeks while cooking, cover again with a lid and cook for another 15-20 ', adding water if needed.

Transfer the leeks and Jerusalem artichokes to a pan suitable for the oven; sprinkle the surface with the fontina cut into chunks and bake at 180 ° C for 5-6 ', until the fontina has melted. Serve hot, completing with the onion jam and sage leaves to taste.

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Homemade lemon jam recipe – Italian Cuisine

Choose the best lemons and use them all whole. With two cooking processes, transform the peel and pulp and mix them into a jam ready to eat or to put in a jar

Ingredients

10 organic lemons
415 g sugar
3 g pectin
salt

Duration: 15 min

Level: Easy

Doses: 4 people

Peeled live the lemons, keeping the peels with their white part. Eliminate the seeds.
Immerse the rinds in cold water, very lightly salted. Bring to a boil, after a few seconds remove the water, quickly cool the peels in plenty of water and ice; repeat the operation two more times.
Weigh 750 g of peel and cook them gently in a saucepan with 250 g of sugar and 500 g of water for 30-40 minutes, or until the liquid is syrupy.
Collect 500 g of pulp in a saucepan and cook over low heat until it begins to lose liquid. Then add 165 g of sugar and pectin.
Leave simmer until the consistency of a syrup is obtained. Mix the pulp and rinds and season with sugar and salt.
Preserve in the fridge for 3 weeks or sterilize the jars for longer storage.