These German jam cookies are made of a short pastry dough. I made some changes to the traditional recipe: they are made with spelt flour, sweetened with dates and contain less sugar. They are very tender and the sweet dough fits perfectly to the sour filling. You can of course use your favorite marmalade. It is only important that you warm it up a bit before spreading it on the cookies.
Why I like to sweeten with dates
Dates are full of nutrients, fiber and antioxidants, which have numerous health benefits and can even protect from developing some illnesses. The digestion gets boosted thanks to the high amount of fiber and the dates upport the bowel movements. Therefore I prefer to use dates whenever possible.
German jam cookies (vegan, additional sugar free)
- 250 g white spelt flour
- 100 g ground hazelnuts
- 200 g soft butter or margarine
- 75 g date paste *self made, please see notes
- 1 pinch salt
- 1/2 vanilla bean the core of it
- 300 g raspberries
- 1-2 tsp maple sirup
- 1/2 tsp agar agar
- Knead all ingredients together and let rest 1 hour in the fridge.
- Roll the dough 3-4mm thick.
- Cut the cookies (always as couples: one with a hole, one without it) and place on a baking paper.
- Bake at 180°C fan-oven 10-12 minutes or until golden brown.
- For the raspberry filling mash the raspberries with a fork and and strain through a fine sieve so that the seeds stay in it.
- Place the juice with the agar agar and maple sirup in a pot and bring to a boil.
- Cook 2 minutes. Let cool.
Build cookies together
- To build the German jam cookies place a bit of raspberry filling on a cookie without hole. Top with the pair cookie with hole.