Ingredienser
- Soft Butter125 grams
Flormelis100 grams
Æggeblomme1 piece
Flydende Vanilje1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
- Pinch of Salt0
Mørk chokolade60 grams- Roasted Almonds, finely ground croquant60 grams
- Æggeblomme1 piece
Syrnet fløde2 tablespoons- Sliced Almonds with Skin0
Trin
- 1
Mix the flour and ground almonds with a pinch of salt in a bowl and set aside.
5 minNødvendigt udstyr:
Blandeskål - 2
In another bowl, cream the butter slightly, then add the sugar and beat at medium speed for 2 minutes. Add the egg yolk and vanilla and beat for 5 minutes.
7 minNødvendigt udstyr:Blandeskål🍳Whisk - 3
Add the flour and almond mixture and fold with a spatula without over-kneading (just until combined). Wrap the dough in plastic wrap and refrigerate for half an hour.
30 minNødvendigt udstyr:
Spatel - 4
Roll out the dough between two sheets of parchment paper to a thickness of 3 mm, then cut into small sizes (3 cm diameter circles).
10 minNødvendigt udstyr:🍳Rolling Pin
Bagepapir - 5
Place the pieces on a baking sheet lined with parchment paper and brush the tops with the egg and sour cream mixture. Sprinkle almond slices on half of the pieces only, then bake at 160 degrees.
10 minNødvendigt udstyr:
Bagplade - 6
Remove the baking sheet from the oven and let it cool completely.
5 min - 7
To make the filling, melt the chocolate in a water bath or microwave, then add the croquant and mix.
5 minNødvendigt udstyr:🍳Microwave - 8
Take a plain cookie and place half a spoonful of the filling in the center, then cover it with another piece (the one with almond slices on its surface).
5 min - 9
Gently press the two pieces together and twist the top piece.
5 min
Ernæringsfakta
Flormelispr. 100gÆggeblommepr. 100gFlydende Vaniljepr. 100gMørk chokoladepr. 100gÆggeblommepr. 100gSyrnet flødepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.