These cookies are not made entirely from ordinary shortcrust pastry. Here you need Sable dough, which is cooked on boiled egg yolks and almond flour. This gourmet cookie is distinguished by tenderness, friability and fragility.
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You will need
- For the sable test:
- - 200 g of flour;
- - 190 g butter;
- - 45 g of powdered sugar;
- - 40 g of almond flour;
- - 3 eggs;
- - 5 g of baking powder;
- - 1 teaspoon of lemon peel;
- - a pinch of salt.
- For registration:
- - 50 g of dark chocolate;
- - 3 tbsp. tablespoons of milk.
Instruction manual
1
Boil hard-boiled eggs, separate the yolks from the proteins - we need only boiled yolks. Wipe it through a fine sieve.
2
Sift flour with baking powder for the dough onto a clean table. Dip a piece of cold butter in flour and rub on a coarse grater. If desired, butter can be replaced with creamy margarine.
3
Add powdered sugar, shabby lemon zest, egg yolks, almond flour and a pinch of salt to the flour and oil. Quickly knead the dough from these ingredients, collect in a bowl. The dough may crumble a little - it should be so.
4
Wrap the finished Sable dough in cling film, put it in the refrigerator for 2-3 hours, you can even keep it there all night - it will be even better. Roll out the finished dough with a thickness of approximately 3 mm, dusting the surface of the dough with flour. Cut out cookies of any shape. Place the liver on a baking sheet covered with parchment paper.
5
Bake shortbread cookies for about 10-15 minutes at a temperature of 180 degrees until a beautiful golden color or until the edges of the baking begin to brown. Cool the finished cookies.
6
Garnish your gourmet shortbread liver with chocolate melted in a water bath in milk using a thick bag file with a cut corner or a pastry bag.