With two mason jars filled with this blueberry cardamom jam, I knew I had to bake a treat to accompany. I want to make a cookie that wasn’t oppressively sweet, or bad for you, something a little savory to compliment the spiced blueberry jam.
A little almond flour, lime zest and a touch of sea salt make these shortbread cookies a lovely alongside iced black tea or cold brew coffee.
The Learning Curve
While still delicious, my first batch of these cookies were a little on the dry side. These cookies were really delicious: buttery with the perfect level of sweetness. However, they were a little dry. The original recipe listed an egg yolk, which I increased to an entire egg. I also decreased the sugar and included cinnamon and lime for more depth in flavor.
Adapted from Serious Eats
- 1/3 cup almond flour
- 1 ¼ cup unbleached flour
- ½ tsp salt
- 1 teaspoon cinnamon
- ¼ cup cane sugar
- Zest of one lime
- 1 stick unsalted butter, softened
- 1 egg
- ½ tsp vanilla
- ½ cup blueberry cardamom jam
- sea salt to sprinkle
- Kitchen Aid // Large mixing bowl
- Whisk + mixing bowl
- 2 baking sheets
Whisk together the flour, salt and cinnamon and set aside. Rub the sugar and the lime zest together in the bowl until fragrant and saturated. Add the butter and beat until light and fluffy. Add the eggs and vanilla. Add the flour slowly until just incorporated. Wrap in parchment paper and chill for 30 minutes – an hour.
Preheat oven to 325° F. Roll dough into 1 ” balls and flatten with a thumb print.
Fill each cookie with jam and bake for 16-18 minutes, until golden and crumbly. Sprinkle with sea salt and serve.