What would life be without cookies … utterly boring. At least we think so. Or, Fabio?
Eh, what cookief? (for the right image, just think of Fabio with hamster cheeks and crumbs lying all over)
That was the moment when Joelle turned around in shock and stared at him with big eyes. What happened? Is he ill? Has this whole corona scuffle finally become too much for him? Midlife Crisis? Seriously – Fabio and cookies. It’s kind of like water and fire. Does not work somehow. He’s the unsweetest person (in the sense of taste – huh, you know what I mean) I’ve ever met. He would probably eat the bones of a mammoth before he volunteered for something sweet. Except cannoli. They are always welcome. But I guess, they are considered a special category.
Ha, it was Lady Tonka.
Seriously, since the tonka bean sneaked in our kitchen, he is totally in love with cookies. Especially this one. Because not only the Tonka short pastry is addictive enough, it is even more delicious with the fresh, fruity raspberry filling. Only then, the explosion of all the flavors is complete. Even the man in the house had to admit that and he also indulged all the cookies that I had already neatly draped on a plate for the neighbors. All attempts to remake them and smuggle them out of the house have also failed.
The secret is in the simplicity.
There isn’t much needed to prepare these little guys. Short pastry – you know it. It is prepared very quickly and cutting out the different shapes is also quickly and easily done, especially if you eat away the leftovers instead of kneading it together again. After baking, cook the raspberry filling briefly and spread it on the bottom part of the cookie. Put the upper cookie part on top, put icing sugar on top and enjoy them right away, because the fresh raspberry filling also makes them not lasting for long. But it won’t happen anyway, don’t worry.
We are super delighted if you try our creations and would love to see them. Link us on Instagram with @bisstacchio and use the hashtag #bisstacchiorecipes.
V-day cookies with raspberry filling
Ingredients
- 150 g spelt flour type 630
- 100 g butter
- 40 g raw cane sugar
- 10 g coconut blossom sugar
- 1/2 tonka bean, finely coarsed
- 1 pinch salt
Himbeerfüllung
- 85 g frozen raspberries
- 1 tsp. honey
- 1-2 tbsp. water
Instructions
- For the dough, quickly knead all the ingredients together until a homogeneous dough is formed. Wrap in plastic or put in a Tupperware box and put in the refrigerator for 30 minutes.
- In the meantime, simmer the raspberries with water and honey over medium heat until a very thick sauce is formed.
- Preheat the oven to 180°C.
- Take the dough out of the refrigerator, roll it out a few millimeters thick on a floured work surface and cut out the shaoes of your choice.
- Put the cookies on a baking sheet lined with baking paper and put them in the oven for about 10 minutes. They should be lightly tanned. Take them out and let them cool down.
- Fill the cooled cookies with the raspberry filling, sprinkle with icing sugar and enjoy.
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