Ingrediënten
- Soft Butter125 grams
Poedersuiker100 grams
Eigeel1 piece
Vloeibare Vanille1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
- Pinch of Salt0
Donkere chocolade60 grams- Roasted Almonds, finely ground croquant60 grams
- Eigeel1 piece
Zure room2 tablespoons- Sliced Almonds with Skin0
Stappen
- 1
Mix the flour and ground almonds with a pinch of salt in a bowl and set aside.
recipe.minutesBenodigde hulpmiddelen:
Mengkom - 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.
recipe.minutesBenodigde hulpmiddelen:Mengkom🍳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.
recipe.minutesBenodigde hulpmiddelen:
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).
recipe.minutesBenodigde hulpmiddelen:🍳Rolling Pin
Bakpapier - 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.
recipe.minutesBenodigde hulpmiddelen:
Bakplaat - 6
Remove the baking sheet from the oven and let it cool completely.
recipe.minutes - 7
To make the filling, melt the chocolate in a water bath or microwave, then add the croquant and mix.
recipe.minutesBenodigde hulpmiddelen:🍳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).
recipe.minutes - 9
Gently press the two pieces together and twist the top piece.
recipe.minutes
Voedingsfeiten
Poedersuikerper 100gEigeelper 100gVloeibare Vanilleper 100gDonkere chocoladeper 100gEigeelper 100gZure roomper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.