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Aunt Nana’s Brittany amandines
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)
500g t55 flour
250g salted butter
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.
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