Ingredients
- Soft Butter125 grams
Powdered Sugar100 grams
Egg Yolk1 piece
Liquid Vanilla1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
Salt0
Dark Chocolate60 grams- Roasted almonds, or 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, 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 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 shapes (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 a mixture of egg and sour cream. Sprinkle sliced almonds on half of the cookies 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 double boiler 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 sliced almonds on top).
5 min - 9
Gently press the two pieces together and twist the top piece.
5 min
Nutrition Facts
Powdered Sugarper 100gEgg Yolkper 100gLiquid Vanillaper 100gSaltper 100gDark Chocolateper 100gEgg Yolkper 100gSour creamper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.