Shortbread Diamonds Marc Burnouf

Shortbread Diamonds Marc Burnouf

How can I do?

Working together, 170g sugar, ground almonds and 250 g of butter. Specialist in the sifted flour and baking powder.
Pour the mixture into a soft enough that a coil of the same diameter as a rolling pin. Placed in the refrigerator for 2 to 3 hours to cure.

Take the role of the dough from the refrigerator and brush to brush the egg yolk to make it "sticky". Roll it. Immediately in 50g sugar With a knife, cut the roll into slices about 6 mm.

Place them on a greased baking sheet and bake them at 200 ° C until the appearance of a pale yellow color. Keep them dry.

  • 30 cookies:

  • T65 300g flour

  • 220g sugar cane blond

  • 170g ground almonds

  • 275 g soft butter or non-hydrogenated vegetable margarine

  • 1 egg yolk

  • 5g baking powder without phopshate

Total time: Preparation + cooking time: 35 minutes

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