John Myers
After Eight Almond Pastries
The perfect after eight almond pastries recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 1 Egg yolk
- 75 g Powdered sugar
- 1 pinch Salt
- 100 g After eight
- 100 g Ground almonds
- 250 g Flour
- 100 g Dark chocolate couverture
- 20 g Palmin
- Mix the butter, egg yolk, powdered sugar and salt until creamy. Break after eight into pieces and stir in roughly. Fold in the almonds. Add flour and knead into a smooth dough. Wrap the dough in cling film and place in the refrigerator for an hour.
- Roll out the dough on a little flour and cut out cookies. Place on a baking tray covered with baking paper. Bake in the oven at 175 degrees for about 8 minutes. Remove from oven and allow to cool.
- Chop the couverture and melt it with Palmin over a hot water bath. Spread it on pastries and decorate as you wish. Let dry.
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