Recipe By : Cooking Live Show #CL8926
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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dough:
1 1/2 stick unsalted butter
1/2 cup sugar
1 cup ground blanched almonds
1 1/2 cup unbleached -- all-purpose flour
finishing:
1 egg
1/2 cup blanched sliced almonds
1 cup apricot or raspberry preserves
1/4 cup water
confectioner's sugar
Beat the butter until light and soft, then beat in sugar. Continue
beating until very light. Stir in the almonds, then the flour. Scrape
dough onto a piece of plastic wrap, flatten and wrap. Chill until
firm, about 1 hour.
Flour dough and surface very lightly and roll dough 1/4 inch thick.
Cut into 3-/to 4-inch rounds
with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch
opening in half the rounds with a plain cutter.
Paint the cut rounds with beaten egg and strew with sliced almonds.
Bake the bases at 325 degrees about 15 minutes, keeping them very
pale. Cool the bases.
Combine the preserves and water and bring to a boil over medium heat,
stirring occasionally. Strain into another pan and simmer the glaze
until sticky.
Sift confectioner's sugar over the almond-coated bases. Paint the
others with the glaze and adhere the sugared bases to them. Fill in
the openings with more glaze.
