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The day before, mix the almonds and hazelnuts with the sugar, vanilla sugar and cinnamon.
Add the egg white with a spatula and stir energetically until a soft batter is obtained.
Then leave to rest in a cloth in the fridge for a night.
The day after, roll out the batter to 1cm then cut out the biscuits with a star-shaped pastry cutter.
Whisk the egg white and icing sugar until a dense, firm consistency (“shaving cream” type) is obtained.
Using a fork, prick one side of each biscuit before dipping the other side of the biscuit in the frosting.
Put the biscuits on a baking tray covered with baking paper and leave to crust for one night.
To finish, preheat the oven and put in the oven on a high heat at 230°C for 1 to 2 minutes, until the frosting is coloured.
The Chef’s tip: to obtain a uniform rolled-out pastry, roll out the pastry between two rulers of the desired thickness.
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