Ingredients
- Soft Butter125 grams
Powdered Sugar100 grams
Egg Yolk1 piece
Liquid Vanilla1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
- Pinch of Salt0
Dark Chocolate60 grams- Roasted Almonds, finely ground croquant60 grams
- Egg Yolk1 piece
Sour cream2 tablespoons- Sliced Almonds with Skin0
Steps
- 1
Mix the flour and ground almonds with a pinch of salt in a bowl and set aside.
5 minRequired Tools:
Mixing Bowl - 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 minRequired Tools:Mixing Bowl🍳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 minRequired Tools:
Spatula - 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 minRequired Tools:🍳Rolling Pin
Parchment Paper - 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 minRequired Tools:
Baking Sheet - 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 minRequired Tools:🍳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
Nutrition Facts
Powdered Sugarper 100gEgg Yolkper 100gLiquid Vanillaper 100gDark Chocolateper 100gEgg Yolkper 100gSour creamper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.