Ingredients • 200 gr. White Flour
• 100 gr. Fresh butter
• 50 gr. Granulated Sugar
• 50 gr. Not Peeled Almonds
• 2 egg yolks
• 1 Tablespoon Instant Freeze-dried Coffee
• Vanilla
• Icing sugar
• Salt
• whipped cream
First clean the almonds with sugar and then whisk them up to get a fine powder.
Add the flour, soluble coffee, vanilla and a pinch of salt.
Take the classic fountain and put in the middle two egg yolks, 80 grams of butter cut into small pieces and knead until obtaining a flaky about half a centimetre.
Grease and flour a baking oven. With stencils of shapes drawn by spawn then the dough on the plate.
Bake in preheated oven 190 degrees and cook for about 10 minutes.
When cooked, sprinkle them with icing sugar and serve with cream.
• 100 gr. Fresh butter
• 50 gr. Granulated Sugar
• 50 gr. Not Peeled Almonds
• 2 egg yolks
• 1 Tablespoon Instant Freeze-dried Coffee
• Vanilla
• Icing sugar
• Salt
• whipped cream
First clean the almonds with sugar and then whisk them up to get a fine powder.
Add the flour, soluble coffee, vanilla and a pinch of salt.
Take the classic fountain and put in the middle two egg yolks, 80 grams of butter cut into small pieces and knead until obtaining a flaky about half a centimetre.
Grease and flour a baking oven. With stencils of shapes drawn by spawn then the dough on the plate.
Bake in preheated oven 190 degrees and cook for about 10 minutes.
When cooked, sprinkle them with icing sugar and serve with cream.
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