The ultimate gourmet cookie
Preparation: 40 minutes
Cooking time: 14 minutes
Difficulty: Simple
Quantity: 4 people
Ingredients :
- 200g butter
- 160 g of sugar
- 1 pinch of salt
- 1 vanilla pod, split lengthwise, seeds
- 2 eggs
- 300 g of flour
- 50 g ground almonds
- 3 tablespoons of apricot jam
- 1 bag of dark icing (125g), melted
Recipe :
- Cream the butter in a bowl, add the sugar, salt, vanilla seeds and eggs, continue to work for approx. 5 min with the whisks of the electric mixer until the mass turns white.
- Mix the flour and almonds, add, mix.
- Place the dough in a fluted piping bag Ø approx. 15mm (see “Suggestion”).
- Make drops of approx. 3 1/2 cm long on two separate sheets of baking paper.
- Slide one of the two sheets onto an inverted plate to make the lower bases on which you will then be able to place the 2nd part (after filling with jam).
Additional information:
- Cooking time: approx. 14 min in the middle of the oven preheated to 180°C. Remove, let cool on a rack.
- Filling and icing: pipe the flat side of half of the drops, place the other drops on top. Dip the tips of the bear paws in the icing, let dry on a rack.
- Conservation: prepare the bear paws 2 to 3 weeks before, keep in a tightly closed box.
- Suggestion: the non-slip dressing bag allows you to dress and shape the mass effortlessly and with precision. The non-slip outer side provides good grip and the smooth inner side makes it easier to slide the weight. These disposable bags are available in a practical roll of 24 pieces.
