These cookies are not made entirely from ordinary shortbread dough. Here you need the Sablé dough, which is prepared with boiled egg yolks and almond flour. These exquisite biscuits are distinguished by their tenderness, crispness and fragility.
It is necessary
- For the Sablé test:
- - 200 g flour;
- - 190 g butter;
- - 45 g of icing sugar;
- - 40 g almond flour;
- - 3 eggs;
- - 5 g baking powder;
- - 1 teaspoon lemon zest;
- - a pinch of salt.
- For registration:
- - 50 g of dark chocolate;
- - 3 tbsp. spoons of milk.
Instructions
Step 1
Boil the eggs hard-boiled, separate the yolks from the whites - we only need boiled yolks. Rub it through a fine sieve.
Step 2
Sift flour and baking powder 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 butter margarine.
Step 3
Add powdered sugar, mashed lemon zest, egg yolks, almond flour and a pinch of salt to the flour and butter. Quickly knead the dough from these ingredients, collect in a ball. The dough may crumble a little - it should be so.
Step 4
Wrap the finished Sablé dough in plastic wrap, 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 approximately 3 mm thick, dusting the surface of the dough with flour. Cut out any cookie shape. Place the liver on a baking sheet lined with parchment paper.
Step 5
Bake the shortbread biscuits at 180 degrees for about 10-15 minutes until they are nicely golden brown or until the edges are browned. Cool the finished cookies.
Step 6
Decorate a gourmet shortbread liver with chocolate melted in a water bath in milk in a thick cut-off file pouch or piping bag.
