Of course there are the unavoidable palets and galettes de Pont-Aven, but this little crunchy shortbread delicacy will make the little and big gourmets in the house put their hands in the pot until the last crumb of toasted almond…
- 150g almond powder
- Slivered almonds (for decoration)
- 300g sugar
- 500g t55 flour
- 2 eggs
- 250g salted butter
- 2 lemons
- Greaseproof paper
- Flat-bottomed glass or fun seal to sign your cookies
- Mix in the warm softened butter
- Add the flour, almond powder and egg and mix (in a food processor if you have one)
- Squeeze the lemon and add the juice
- Preheat the oven to 180 degrees
- Spoon the dough into small balls of 3-4cm in diameter, not too big to be able to multiply them on the baking sheet and brown them evenly in the oven.
- Place them on baking paper and cover with a second sheet.
- Press down with a glass bottom to make round, flat cookies of about 5mm (the softer the better, the less crisp they will be)
- Place 2-3 slices of slivered almonds per cookie
- Brush lightly with milk to fix them and make them golden
- Put them in the oven and watch them cook for 15 minutes. There is no rule, they cook quite quickly and depends on your oven, when they are a nice golden to brown colour, let them cool down by opening the oven so that they dry.
- Store in your pretty cookie jar.