The Art of French Pastry

dough. The butter gives it rich flavor and is the main reason why the dough is so flaky. INGREDIENTS | WEIGHT | ME ...

cups Almond flour, skinless | 100 grams | 1 cup Ground cinnamon | 2 grams | 1 teaspoon Butter (French sty ...

| 2 teaspoons Granulated sugar | 150 grams | ¾ cup plus 2 teaspoons Sea salt | 3 grams | ⅜ teaspoon Who ...

METHOD 1 Sift the flour and the almond flour and combine them in a bowl. Add the cinnamon. 2 P ...

Scrape the bottom of the mixing bowl with a rubber spatula to make sure that all the ingredients are mixed ...

dough is amalgamated. Do not over-beat or you will activate the gluten in the flour and the dough will be ru ...

hours and preferably overnight to allow the flour to absorb the water in the dough. This will make the dough ...

rack positioned in the middle. Line the sheet pans with parchment paper. Lightly dust your work surface or ...

minutes. Then roll out to (^3) / 16 of an inch. Cut into shapes with the cookie cutters of your choice a ...

apply a second thin layer of egg wash. 6 Bake for 15 to 20 minutes, reversing the pan front to b ...

IT’S DONE WHEN IT’S DONE The finished product should be golden brown throughout. This means that you have ...

JACQUY’S TAKEAWAYS The dough can be refrigerated for 3 to 5 days or can be frozen. The finished product should ...

your Christmas tree, use the end of a chopstick to make a hole in the cookies before you bake them. Aft ...

ANISE COOKIES / PETITS FOURS À L’ANIS / ANIS BREDELE ...

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YIELD | 60 COOKIES These round, dry cookies have a white shell on top and a golden brown foot on the b ...

macaron shell, anise cookies are never sandwiched together like macarons and they are dry all the way through. The ...

my anise cookies today. Anise was one of the first spices to be used in Alsace. Green anise (not to be conf ...

but after years of eating anise cookies I am still waiting for those effects to kick in. Records of anise cook ...

different techniques eventually emerged. One type is the piped cookies that we are making in this recipe, wher ...