I tried these small delicacies in Taiwan, and immediately I fell in love with them. Flaky, soft, not so sweet, and with an intense pineapple flavor. I always buy them during the Chinese New Year, but this time I make them by myself....and I will never buy them again since these home made pineapple cookies are better than those ones I used to buy.
Pineapple Jam
500 grams of pineapple
100 grams of sugar. More or less depending how sweet is the pineapple.
Peel off the pineapple, and take out the center. Chop it in very small pieces, and drain it over a strainer for 1 hour. Reserve the juice.
Place it in a pot with the sugar, and cook it until it is blonde, not very dark. It has to ve a dry jam, but if it needs moisture, you can add a teaspoon or two of the pineapple juice. Also, if it needs more sugar, then you can add more. Make small balls, and place it in the fridge
Dough
140 g Cake Flour
25g Milk Powder
45g Almond Flour
100 g Unsalted Butter (Soften)
35g Icing Sugar
1 g Salt
1 Egg beaten
Mix the sugar and butter very well. Add the egg, and combine it. In another bowl, mix the flour, almond flour, and milk powder. Incorporate this mix into the butter-sugar mix. You will end up with a soft dough. Place it in the fridge for 30 minutes. With a roll pin flatten it to 3 mm thickness, and place it in the fridge for 30 minutes. Divide the dough in 18 pieces, place a piece of pineapple jam in the middle. Make a ball, and place it in a rectangle mold. Flatten it to the rectangle shape. Bake it in a preheated oven at 365F. Turn it over at 7 minutes, or when it golden. ENJOY!!
Gracias por la receta. Te mando un beso.
ReplyDelete