Ingrediënten
- Soft Butter125 grams
Poedersuiker100 grams
Eigeel1 piece
Vloeibare Vanille1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
Zout0
Donkere chocolade60 grams- Roasted almonds, or 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, 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.
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 shapes (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 a mixture of egg and sour cream. Sprinkle sliced almonds on half of the cookies 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 double boiler 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 sliced almonds on top).
recipe.minutes - 9
Gently press the two pieces together and twist the top piece.
recipe.minutes
Voedingsfeiten
Poedersuikerper 100gEigeelper 100gVloeibare Vanilleper 100gZoutper 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.