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
Sel0
Chocolat noir60 grams- Roasted almonds, or 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, 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 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 shapes (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 a mixture of egg and sour cream. Sprinkle sliced almonds on half of the cookies 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 double boiler 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 sliced almonds on top).
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 100gSelpour 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.