French almond cookies
4 servings
120 minutes
French almond cookies are an exquisite dessert embodying the refinement of French pastry tradition. Their history dates back to the Middle Ages when almonds were a privileged ingredient in noble desserts. The crispy flaky pastry hides a delicate, aromatic filling of almond and rum, giving the cookies depth of flavor with light nutty and vanilla notes. A caramel-toned glaze completes the exquisite composition, creating a golden, slightly crunchy crust. These cookies pair perfectly with a cup of freshly brewed coffee or fragrant tea, adding elegance to any moment.
1
Sift the powdered sugar and combine it with the butter. Whip until creamy consistency is achieved. Add the egg yolks.
- Powdered sugar: 120 g
- Butter: 50 g
- Egg yolk: 3 pieces
2
Chop the almonds and mix with the liqueur. Combine with the custard. To prepare it, beat 1 yolk with 20 grams of powdered sugar, wheat, and corn flour. Combine with hot milk and boil for 1 minute. Add vanilla essence.
- Almond: 100 g
- Rum: 2 tablespoons
- Chicken egg: 1 piece
- Powdered sugar: 120 g
- Wheat flour: 1 tablespoon
- Corn flour: 1 tablespoon
- Milk: 100 ml
- Vanilla essence: to taste
3
Roll out the dough on a floured surface. Cut the dough into 8 circles. Place 4 circles in greased baking molds and spread them along the walls.
- Puff pastry: 450 g
- Butter: 50 g
4
Place almond filling in the center of each mold, leaving 2 cm at the edges. Brush the edges with water, cover with the remaining dough circles, and seal the edges to close the filling. Make holes with a fork. Chill for 30 minutes.
- Almond: 100 g
- Rum: 2 tablespoons
5
Make the glaze. For this, beat the egg and powdered sugar. Coat the surface of the pastries with the glaze. Make cuts on the surface of the pastries with a sharp knife.
- Chicken egg: 1 piece
- Powdered sugar: 120 g
6
Preheat the oven to 220 degrees. Bake for 20 minutes. Remove from molds and cool.