Crunchy biscuits filled with jam and walnuts and coated with almonds and coconut, Pyrizhky (pay-ry-key) are ideal for a quick, sweet coffee snack.
4 oz. plus
1 teaspoon butter, softened
2 eggs, separated
1 tablespoon sour cream
3 teaspoon almond essejice
4 oz. flour, sifted
2 tablespoons raspberry jam
1-i- tablespoons chopped walnuts
3 oz. almond nibs
1 oz. desiccated coconut
In a medium-sized mixing bowl, beat the 4 ounces of butter with a wooden spoon until it-is soft and creamy. Beat in the egg yolks, then the sour cream and almond essence. Using a metal spoon, fold in the flour. Using your hands, form the dough into a ball and chill in the refrigerator for 30 minutes or until the dough is firm enough to roll out.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the teaspoon of butter, grease a large baking sheet.
In a small mixing bowl, combine the jam and walnuts. In another small mixing Svoeet things to serve with tea, chocolate-flavoured Puttlingen Biscuits and crunchy jam and coconut Pyrizhky are irresistible. bowl, combine the almonds and coconut. Set aside.
Remove the dough from the refrigerator. Knead the dough slightly. On a lightly floured board, using a rolling pin, roll out the dough to approximately :’, -inch thick. Using a 3-inch pastry cutter, cut the dough into circles. Spoon equal amounts of the jam and walnut mixture into the centre of each circle.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks.
Fold each dough circle over in half to form a semi-circle, and press the edges together firmly to seal in the filling. Dip the semi-circles, one by one, in the egg whites then in the almond and coconut mixture, coating them thoroughly on both sides.
Place the semi-circles on the prepared baking sheet and place the sheet in the oven. Bake for 10 to 15 minutes or until the biscuits are lightly browned.
Remove the baking sheet from the oven. Transfer the biscuits to a wire rack to cool completely before serving.