Piped almond circles

Piped almond circles

1save
57min


Be the first to make this!

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

Lynn Lewis and Joachim Wahnschaffe

Ingredients
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

Directions
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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate