Bakewell Tart Cookies

Makes 16

Hands-on Time 15 minutes plus chilling (overnight)

Baking Time 16 minutes

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Ingredients

• 400g marzipan

• 400g plus 1 tbsp plain flour

• 250g unsalted butter (softened)

• 175g caster sugar

• 200g light brown sugar

• 2 tsp almond extract

• 2 large eggs

• 200g ground almonds

• 1 tsp bicarbonate of soda

• 1 tsp fine salt

• 350g raspberry jam (seedless)

• 100g flaked almonds

Equipment

• Knife

• Freestanding mixer with paddle attachment

• Baking parchment

• Spoon

• Baking sheet (ideally aluminium)

• Wire rack

Method

1. Prepare the Dough

• Chop the marzipan into small 2cm cubes and toss them in 1 tbsp flour.

• In a freestanding mixer, beat butter, caster sugar, and light brown sugar for 5 minutes until light and fluffy.

• Add almond extract and eggs, mixing briefly to combine.

• Add 400g flour, ground almonds, bicarbonate of soda, and salt. Mix until just combined.

• Add the marzipan to the dough and mix until evenly distributed. Scrape down the sides with a spatula to ensure everything is incorporated.

2. Shape and Chill the Dough

• Lay a piece of parchment on the worktop. Tip the dough onto the parchment and shape it into a sausage. Roll the dough in the parchment and chill in the fridge for at least 1 hour (or freeze to speed up the process).

• Line a baking sheet with parchment. Slice the chilled dough into 32 discs.

3. Assemble the Cookies

• Take one disc of dough and flatten it in the palm of your hand. Take another disc, flatten it, and cup it in your hand.

• Dollop a heaped teaspoon of jam onto the cupped dough. Place the first flattened disc over the jam and pinch the edges to seal. Shape into a ball.

• Roll the dough ball in flaked almonds and place it on the lined baking sheet. Repeat with the remaining dough and jam.

• Chill the dough balls in the fridge overnight.

4. Bake the Cookies

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.

• Bake on the middle shelf for 16 minutes until golden.

• Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy!