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In our humble opinion, a cookie is a beautiful thing, whether it’s intricately decorated with icing or spilling over with melted chocolate chips. But these little jam flower cookies, from the upcoming Italian cookbook La Vita e Dolce by chef Letitia Clark, are some of the cutest we’ve ever seen.
“These little jammy flower-shaped cookies, called ciambelline,” Clark writes, “are enormously popular in Sardinia, and with good reason. They’re lovely to look at, quick to make and popular with everyone. They are also the perfect thing to make with children (filling them with Nutella rather than jam seems to be the most popular option, unsurprisingly).”
Apricot, raspberry and blackberry are favorite fillings, she says, and if you make your own jam, then use that (but store-bought is fine, too). Tip: The dough can be frozen easily and used at a later date.
You can make these with round cutters (or any other shape) if you can’t find flower-shaped ones, but it’s nice to have the hole in the top cookie so you can see the shiny, jewel-like jam through it.
Recipe excerpted with permission from La Vita e Dolce by Letitia Clark, published by Hardie Grant.
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