Jam Shortbread or Jam "Sablés "

INGREDIENTS 

100g of butter 
100g of Sugar 
1 egg 
250g of  flour
50g of almond powder
1/2 tsp of baking powder  
Jam for filling 
Icing sugar for decoration 

RECIPE 

Mix the softened butter and sugar with a fork. Add the egg a and mix well to incorporate all together. Stir in flour, almond powder and baking powder always using the fork . with  your hands  put  the dough together anf form a ball . 

 

Put an hour in the fridge and then lower the dough with a roll to a thickness of 3 mm. cut into small shapes and make a  hole in the half of the shapes. Place on a sheet of baking paper. bake for 8 to 10 minutes in a preheated 150 ° oven. cooking time may change depending on the ovens and depending on the thickness of the biscuits.

Remove the cookies and cool on a wire rack. spread of the  jam over  the full shortbread on the side which was in contact with the baking paper. Sprinkle the shortbread  with a hole pattern  with icing sugar and place on the ones that are covered  with jam.

 

Leek veloute

INGREDIENTS 

A bunch of leeks 
1 potato 
1 carrot 
Aromatic ( parsely, basil etc) 
1 liter of chicken broth 
salt pepper nutmeg 
2 tsp  of cream cheese
2 tsp of  sour cream 

RECIPE 

Cut the leeks into pieces (root but also the green stem) and the potato into cubes Saute them in 1 cs of olive oil without coloration. Add the aromatics and the chicken broth. Bring to boil.

Cook for  20 to 30 minutes, then put in the blender , add the two portions of cheese and mix until you obtain a creamy texture. Filter the soup through a sieve . Replace the soup into the pan and place over  heat, add the salt, the pepper, sour cream and the nutmeg. serve hot and garnish with a drizzle of olive oil and some pitachios.