Ingredienser
- Soft Butter125 grams
Flormelis100 grams
Æggeblomme1 piece
Flydende Vanilje1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
Salt0
Mørk chokolade60 grams- Roasted almonds, or 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, beat the butter slightly, then add the sugar and beat on 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 shapes (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 a mixture of egg and sour cream. Sprinkle sliced almonds on half of the cookies 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 double boiler 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 sliced almonds on top).
5 min - 9
Gently press the two pieces together and twist the top piece.
5 min
Ernæringsfakta
Flormelispr. 100gÆggeblommepr. 100gFlydende Vaniljepr. 100gSaltpr. 100gMørk chokoladepr. 100gÆggeblommepr. 100gSyrnet flødepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.