Piped almond circles
57 minutes
The dough must be just soft enough so that the cookies can easily be shaped with a piping bag.
Lynn Lewis and Joachim Wahnschaffe
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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
- Use 2 large baking trays lined with baking paper. Preheat oven to 180°C.
- Cream butter, sugar, egg yolks and rum until light and fluffy. Combine the almonds and flour and stir in alternately with milk.
- 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.
- 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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