John Myers
Contents
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Ingredients
the shortcrust pastry
- 250 g Flour type 550
- 125 g Sugar
- 125 g Ice cold butter
- 1 piece Egg from the free-range lucky chicken
- 1 pinch Salt
- 5 tablespoon Apple or quince jelly
the almond layer
- 400 g Ground almonds
- 100 g Sugar
- 100 g Butter
- 100 ml Cream 10% fat
- 50 ml Water
- 50 ml Amaretto
- Chocolate icing or couverture
Instructions
the shortcrust pastry
- Mix the flour with salt and sugar and make a well. Cut the butter into it and work it under the flour with a knife or a pallet.
- Add the egg and quickly make a shortcrust pastry with your hands. Wrap in foil and refrigerate for an hour.
the almond layer
- Heat the butter with the cream and sugar and let the sugar melt. Stir in the almonds and "dilute" with water and amaretto.
completion
- Roll out the dough between cling film and place on a baking sheet lined with foil or parchment paper.
- Now brush this base with the jelly and then spread the almond filling on it.
- Bake in the preheated oven for about 20 - 30 minutes at approx. 175 convection. Cut small triangles immediately after taking them out and let them cool down completely.
- Liquefy the chocolate icing or couverture and coat one corner of the almond biscuits with it.
Nutrition
Serving: 100gCalories: 494kcalCarbohydrates: 25.3gProtein: 9.5gFat: 38.8g
