12 ounces Unsalted butter, softened
5 ounces Powdered sugar
3 Egg yolks
9 1/2 ounces All-purpose flour
2 ounces Almond flour
1 teaspoon Salt
1 teaspoon Baking powder
Yield: 24 disks
1. Blend butter and sugar until smooth and lump free. Add the egg yolks, beating well. Then add the flours, salt and baking powder. Blend until a smooth dough is formed. Chill the dough, covered, for at least 1 hour or until firm.
2. Line two half-size sheet pans with parchment. Place 24 tart rings on the half sheet pans, 12 on each pan. Divide the cookie dough into 1 1/2 ounce (45 gram) portions. With floured fingertips, press a portion of the dough into an even layer down inside each ring. Bake at 350°F (175°C) until golden brown, about 12 minutes.
3. Cool the cookies in the tart rings.
4. Yield: 24 cakes, 3 inches each
Yield: 24 disks
5 ounces Powdered sugar
3 Egg yolks
9 1/2 ounces All-purpose flour
2 ounces Almond flour
1 teaspoon Salt
1 teaspoon Baking powder
Yield: 24 disks
1. Blend butter and sugar until smooth and lump free. Add the egg yolks, beating well. Then add the flours, salt and baking powder. Blend until a smooth dough is formed. Chill the dough, covered, for at least 1 hour or until firm.
2. Line two half-size sheet pans with parchment. Place 24 tart rings on the half sheet pans, 12 on each pan. Divide the cookie dough into 1 1/2 ounce (45 gram) portions. With floured fingertips, press a portion of the dough into an even layer down inside each ring. Bake at 350°F (175°C) until golden brown, about 12 minutes.
3. Cool the cookies in the tart rings.
4. Yield: 24 cakes, 3 inches each
Yield: 24 disks
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