https://mademoisellereve.wordpress.com/2011/11/14/schwowebredele-ou-petits-gateaux-alsaciens-de-noel/
3 1/4 cups (or 400 g by weight) of flour
1 1/4 cups (or 250 g by weight) of white sugar
1 1/8 cups (or 250 g by weight) of butter, room temperature, small dice
2 cups (or 200 g by weight) of almond flour
2 - 3 egg yolks
1 1/3 cups ? (or 100 g by weight) candied orange peel, coarse chop
grated zest from 1/2 lemon
1 generous pinch of cinnamon powder
1 egg yolk, whisked, for gilding
3 1/4 cups (or 400 g by weight) of flour
1 1/4 cups (or 250 g by weight) of white sugar
1 1/8 cups (or 250 g by weight) of butter, room temperature, small dice
2 cups (or 200 g by weight) of almond flour
2 - 3 egg yolks
1 1/3 cups ? (or 100 g by weight) candied orange peel, coarse chop
grated zest from 1/2 lemon
1 generous pinch of cinnamon powder
1 egg yolk, whisked, for gilding
- Mix all the ingredients together in a large bowl, working the dough until it becomes uniform and firm. Feel free to add a third egg yolk if the dough seems to be too dry and cracking.
- Form into a disk, wrap and put in the refrigerator to rest overnight and up to 72 hours.
- Preheat the oven to 350F.
- Roll out the dough to a 1/4" thickness. Use cookie cutters to make shapes to your liking.
- Place on a parchment-paper-lined cookie sheet and brush with the whisked yolk and bake for 10-12 minutes or until they are nicely golden.
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