1 - This went over very well! The toasted flour added a flavor that actually augmented the almond flour flavor. It was odd, when toasting the flour, it clumped and I ended up running it through a fine sieve before using it. Odd but really neat and interesting. I only browned it until a very light golden.
Oh, and for half of them, I drizzled some chocolate and it went quite nicely.
2 - Made these again for a retreat by the SGI CJ group and they were liked, again. When rolling out I used 2 knitting needles as my thickness guide to have an even dough and it worked a treat!
2 cups flour (250 g de farine torréfiée)
½ cup + 2 Tbsps butter, room temperature (130 g de beurre)
1¼ cup icing sugar (130 g de sucre glace)
scant ¾ cup almond flour (60 g de poudre d'amandes)
2 tsps vanilla extract (La pulpe d'une gousse de vanille)
¼ cup + of water (70 g d'eau)
½ cup + 2 Tbsps butter, room temperature (130 g de beurre)
1¼ cup icing sugar (130 g de sucre glace)
scant ¾ cup almond flour (60 g de poudre d'amandes)
2 tsps vanilla extract (La pulpe d'une gousse de vanille)
¼ cup + of water (70 g d'eau)
- In a dry, hot pan, toast the flour until golden and fragrant, stirring constantly to avoid scorching. Once golden, remove from heat and set aside allowing to cool to room temperature (important!).
- While the flour is cooling, and reserving the water, put all the other ingredients in the bowl of an electric mixer and thoroughly combine.
- Sift the cooled flour through a fine sieve to make sure there are no clumps (if the flour is the slightest bit damp the heat from the pan will cause it to lump up into clumps).
- Add the cooled flour, then slowly trickle in the ¼ cup of water until a uniform dough forms. If it looks too dry add water, a Tbsp at a time.
- Roll the dough between two sheets of parchment paper into a thick disc of about a half inch. Wrap and put in the refrigerator to rest for about 1 hour or up to 72 hours.
- Preheat the oven to 325°F.
- Roll out the dough to about 1/8" (knitting needles trick) and cut, into squares, or circles, or with cookie cutters. Lay the parchment paper onto cookie sheets and bake for about 15 minutes.
- OPTION: powder with more icing sugar, or melt some chocolate and drizzle on top. (Saupoudrer de sucre glace.)
