Piped almond circles

    57 minutes

    The dough must be just soft enough so that the cookies can easily be shaped with a piping bag.

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    Serves: 70 

    • 250 g (1 cup) butter, softened
    • 200 g (1 cup) white sugar
    • 2 egg yolks
    • 1 tablespoon rum
    • 150 g (1 1/2 cups) ground almonds
    • 350 g (2 3/4 cups) flour
    • 2–3 tablespoons milk
    • 150 g (1 cup) good-quality chocolate

    Preparation:45min  ›  Cook:12min  ›  Ready in:57min 

    1. Use 2 large baking trays lined with baking paper. Preheat oven to 180°C.
    2. Cream butter, sugar, egg yolks and rum until light and fluffy. Combine the almonds and flour and stir in alternately with milk.
    3. Spoon dough into a piping bag with a star nozzle. Pipe about 70 rounds of dough onto trays; place rounds 2.5 cm apart; biscuits should not be too thin or they will be more likely to break later. Bake, one tray at a time, for 12–15 minutes until golden. Cool on trays for a few minutes; transfer to a wire rack.
    4. Melt chocolate in a bowl placed over a pan of gently simmering water. Dip one half of each biscuit into the melted chocolate. Place on sheets of baking paper and leave to set and dry.

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