Quince and almond filled cookies, topped with sparkling crystal sugars, take the concept of jam filled newtons to the next level.
Quince and Almond Filled Cookies
By Sue Lau | Palatable Pastime
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My recipe of the day for the National Cookie Day blogging event is quince and almond filled cookies, which are quite like fig newtons (except they really taste nothing like them).
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What’s quince?
Quince as a fruit has a bright, citrusy sort of flavor that is perfect with the almonds. I know I find newtons to be somewhat dull tasting, but these are certainly bright and flavorful for the holidays.
Membrillo
I’ve made these using membrillo, or quince paste, which is a thick smooth jam made from the fruit. You can make it yourself, or if you like easy, check your market- you might find it near the cheese due to its popularity on cheese trays and charcuterie platters. The paste is fantastic on crackers.
American-Mediterranean
And while these cookies are technically part of American cuisine, I can’t help but think they have a very Mediterranean flavor because of the quince and almonds. This could be important for you to consider if by chance, you are making something like paella over the holiday season. What a perfect little Christmas cookie to serve after dinner with that!
So Simple to Make!
All in all, this is really easy to make, outside of the long chill time. I use the method of shaping the dough while it is warm between parchment, because I think it is easier and saves time. The parchment doesn’t stick, and you can use the side of a bread knife to scrape away dough where you don’t want it, which makes shaping the dough sheet pretty straightforward and simple.
Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday:
(Thanks to Erin of The Spiffy Cookie for hosting)
- Cake Mix Cinnamon Oatmeal Reindeer Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cherry Chocolate Chip Cookies by Kate’s Recipe Box
- Chocolate Cinnamon Crinkle Cookies by A Day in the Life on the Farm
- Chocolate Dipped Butter Cookies by Hezzi-D’s Books and Cooks
- Christmas Lights Cookies by Cheese Curd In Paradise
- Classic Old Fashioned Snickerdoodles by Big Bear’s Wife
- Coconut S’Mores Bars by The Foodette
- Peanut Brownie Sablés by Karen’s Kitchen Stories
- Pistachio Cardamom Crescent Cookies by Savory Moments
- Quince and Almond Filled Cookies by Palatable Pastime (You are Here!)
- Rosettes by That Recipe
- Gluten-Free Tahini Cookies by The Spiffy Cookie
You Might Also Like:
Dutch Speculaas (Windmill Cookies)
French Sablés
Hungarian Poppyseed Pinwheel Cookies
Cranberry Bliss Bars
Eggnog Snickerdoodles
Quince and Almond Filled Cookies
Quince and Almond Filled Cookies
Equipment
- parchment paper
Ingredients
- 1/2 cup soft butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 10 ounces prepared quince paste membrillo
- 1/2 cup chopped slivered almonds
- 1-2 egg white lightly beaten
- 1/3 cup coarse sparkling crystal sugars Bobs Red Mill
Instructions
- Cream together butter and sugar until smooth, then add egg and almond extract.
- Continue by adding the flour, salt, and baking powder.
- Place half the dough on a sheet of parchment, cover with another sheet and roll out to a 6x12-inch rectangle.
- Place the covered dough on a baking sheet and repeat with the other half, placing that on top of the first.
- Chill dough sheets on the baking sheet for two hours or until firm.
- Preheat oven to 350F.
- Mash the quince paste with a fork to make it easy to spread.
- Working with one sheet of dough at a time, place half the quince paste down the center of the dough sheet, spreading evenly and leaving a margin.
- Top with half the nuts.
- Brush lightly all the way around on the margin with beaten egg white.
- Fold dough sheet over to make a pop tart of sorts, and crimp the edges all around with a fork. Mend any holes you might accidentally make.
- Brush the top with more egg white and sprinkle liberally with the sparkling sugars.
- Repeat with the other dough sheet.
- You can fit both of these on a rectangular baking sheet (trim the parchment of needed).
- Bake for about 25 minutes or until lightly golden.
- Cool on pans for five minutes, then cut each strip into about 12 slices, and allow to cool further without disturbing, for about an hour.
Notes
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I do not use coarse sugar enough, I love the texture it gives to baked goods! These sound and look delicious.
These look wonderful Sue. I personally love fig newtons. Fruit filled cookies are always wonderful.
Oh…oh…oh…I don’t even know what to say! I’m too busy drooling. Quince is not used nearly enough in this world!!!