Ingrédients
- Soft Butter125 grams
Sucre en poudre100 grams
Jaune d'œuf1 piece
Vanille liquide1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
- Pinch of Salt0
Chocolat noir60 grams- Roasted Almonds, finely ground croquant60 grams
- Jaune d'œuf1 piece
Crème aigre2 tablespoons- Sliced Almonds with Skin0
Mesures
- 1
Mix the flour and ground almonds with a pinch of salt in a bowl and set aside.
5 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:Bol de mélange🍳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 minutesMatériel requis:
Spatule - 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 minutesMatériel requis:🍳Rolling Pin
Papier cuisson - 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 minutesMatériel requis:
Plaque de cuisson - 6
Remove the baking sheet from the oven and let it cool completely.
5 minutes - 7
To make the filling, melt the chocolate in a water bath or microwave, then add the croquant and mix.
5 minutesMatériel requis:🍳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 minutes - 9
Gently press the two pieces together and twist the top piece.
5 minutes
Faits nutritionnels
Sucre en poudrepour 100gJaune d'œufpour 100gVanille liquidepour 100gChocolat noirpour 100gJaune d'œufpour 100gCrème aigrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.