

Yields:
24 serving(s)
Prep Time:
5 mins
Total Time:
5 mins
If you’re anything like me, a new season of Great British Bake-Off can’t come fast enough. Hopefully, these cookies will fill the void until our friends across the pond return to their illustrious tent. Bakewell tart is a classic British dessert and a variant of Bakewell pudding. It’s defined by a crumbly shortcrust pastry, a layer of sweet jam, and plenty of velvety almond frangipane, then usually topped with sliced almonds and sometimes powdered sugar or icing. Making frangipane is pretty similar to making cookie dough, so a Bakewell tart seemed like a natural candidate for cookie-fication. These cookies have a light yet chewy almond-flavored base and are stuffed with tart cherry jam to mimic the flavor combination in a Bakewell tart. Decorated with sliced almonds and icing, these are the epitome of style AND substance.
Like a Bakewell tart, you can make any kind of Bakewell cookie you want. Try raspberry, strawberry, or even blackberry jam (or a combination!). Stick with jams that are made from fruits with a good amount of tartness to balance the sweetness of the cookie and the icing. To add an extra pop of acid, swap the milk in the frosting for lemon juice.
The secret to getting these cookies to come out perfectly is patience! Fight the urge to skimp on the amount of time the dough spends in the refrigerator—the chilling time is your best friend. If the butter in the batter doesn't have a chance to resolidify, the cookies will spread super-thin, and the jam-filled center will sag all the way to the cookie sheet, making the middle of the cookies thin, soft, and hard to pick up. To keep your cookies from turning into flattened flying saucers, chill the dough for at least 2 hours before baking. The dough should be firm to the touch instead of soft and sticky.
You can store these cookies completely decorated in flat layers, separated by parchment paper, in an airtight container at room temperature for up to 4 days. In the mood for more almonds? Try this easy almond cake or churro almonds.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
Cookies
- 2 cups
(190 g.) blanched almond flour
- 1/2 cup
(60 g.) all-purpose flour
- 1 Tbsp.
baking powder
- 1/2 tsp.
kosher salt
- 1 1/2 cups
(170 g.) powdered sugar
- 1/2 cup
(1 stick) unsalted butter, softened to room temperature
- 2 oz.
(55 g.) cream cheese, softened to room temperature
- 1
large egg
- 1
large egg yolk
- 2 tsp.
almond extract
- 1/4 cup
cherry jam
- 3/4 cup
sliced almonds
Icing
- 1/2 cup
(55 g.) powdered sugar
- 4 tsp.
whole milk
Directions
Cookies
- Step 1In a small bowl, whisk almond flour, all-purpose flour, baking powder, and salt to combine. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat powdered sugar, butter, and cream cheese on medium speed until pale and fluffy. Scrape down sides of bowl. Add egg, egg yolk, and almond extract and beat to combine. Add one-third of dry ingredients and beat until just combined. Repeat in 2 batches with remaining dry ingredients. Scrape down sides of bowl, cover with plastic wrap, and refrigerate until dough is firm to the touch, about 2 hours.
- Step 2Meanwhile, preheat oven to 375°. Line 2 baking sheets with parchment or silicone baking mats. Freeze baking sheets 15 minutes.
- Step 3Using a medium cookie scoop (about 1 1/2 tablespoons), portion dough into 24 balls. Using a 1/2 teaspoon measuring spoon or small spoon, make a small well on top of each ball. Fill well with 1/2 teaspoon jam. Press 9 to 10 almonds around outside of each ball, then arrange on prepared sheets.
- Step 4Bake until edges are golden brown, 12 to 14 minutes. Let cool completely on baking sheets.
Icing
- Step 1In a small bowl, whisk powdered sugar and milk until combined.
- Step 2Using a spoon or a small squeeze bottle, drizzle icing on top of cooled cookies.
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