These cake-type cookies are based on the classic French cake. They are buttery, nutty and minimally sweet. Lovely!
This recipe is from The Baking Bible by Rose Levy Beranbaum. I used granulated sugar, unbleached all-purpose flour, and baked them in regular brioche pans instead of mini pans. I may need to purchase mini brioche pans for my next batch! 😉
Yield: Makes 14 regular or up to 38 mini cookies
- 25 g (1/4 cup, 0.9 oz) blanched sliced or slivered almonds
- 75 g (6 T, 2.6 oz) granulated sugar or superfine sugar
- 1/8 tsp (0.7 g) fine sea salt
- 9 T (1 1/4 sticks, 4.5 to 5 oz, 128 to 142 g) unsalted butter, preferably high fat
- 2 large egg yolks (2 T plus 1 tsp, 35 ml, 1/3 oz, 37 g), at room temperature
- 1/2 T (7.5 ml) kirsch, dark rum, or water
- 3/4 tsp (3.7 ml) pure vanilla extract
- 125 g (1 cup, 4.4 oz) all-purpose flour
- Twenty minutes (or longer) before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F (160° C).
- Toast the almonds: Spread the almonds evenly on a baking sheet and bake for about 10 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
- In a food processor, process the almonds with 2 T (25 g, 0.9 ounce) of the sugar and the salt until fairly fine but not powder.
- Make the dough: In the bowl of a stand mixer fitted with a flat beater, mix the remaining sugar and the bittern low-speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
- On low-speed, beat in the egg yolks, one at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl.
- Add the almond mixture, water or liquor, and vanilla and mix on low-speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
- Add the flour in four parts, turning off the mixer between addition, and beat no the lowest speed for about 15 seconds after each addition. Scrape down the sides of the bowl.
- Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
- If using regular brioche pans, use a large cookie scoop (about a tablespoon in volume) to ration the dough. (For mini brioche pans, scoop out rounded teaspoons of the dough (0.3 oz/10 g).
- Roll each piece of dough between the floured palms of your hands into a ball and set it into a brioche pan. (The flour will prevent the dough from sticking to the pan.)
- Press the dough balls into the pans. Use a finger to press the dough into the fluted edges.
- If the dough is sticky, refrigerate the dough until firmer.
- Set the dough-lined brioche pans at least 1/2-inch apart on a rimmed baking sheet.
- Bake for 14 to 16 minutes, rotating halfway through, or until golden brown. (An instant-read thermometer should read about 205°F/96°C.
- Set the baking sheet on a wire rack to cool for 10 minutes.
- Using a toothpick (for regular pans) or a needle (for mini pans), loosen one of the edges of the gâteaux to loosen it and invert it onto another wire rack. Cool completely.
- Repeat process with remaining dough.
- These cookies can be stored in an airtight container at room-temperature for up to 5 days, refrigerated for up to 10 days, or frozen up to 3 months.
- The regular brioche tins are 8 cm/3 inches in diameter. The mini brioche pans are ~4.5 cm/1 3/4 inches in diameter.