Abricotines

17:58

As I continue to explore the recipes made by the institution of the French gourmandise,  Laduree http://www.laduree.fr/, a picture of these cute little biscuits named  Abricotines caught my eye.



To make 30 biscuits:

170 g icing sugar plus 30 g for dusting
215 g ground almonds
35 g flour
6 egg whites
1 tsp vanilla extract
40 g granulated sugar
85 g sliced blanched almonds
apricot jam
Preheat the oven to 180 C/360 F/gas mark 4




Sift and combine the flour with icing sugar and ground almonds.  Whip the egg whites into a foam then add the granulated sugar and vanilla extract and whip until firm. Gently fold the dry ingredients into the eggs whites and combine to make a smooth mixture.
Line a baking sheet with parchment paper and using a piping bag (10 mm tip would be the most appropriate), pipe 2 cm disks and sprinkle with sliced almonds.
Lower the oven temperature to 170 C/340 F/ gas mark 3 and bake for 12 to 15 minutes.
When ready, allow to cool and dust with icing sugar, the sandwich together with a generous amount of apricot jam, although raspberry jam could be also used.
Keep in an airtight container over night before tasting as they are a bit chewy straight from the oven.



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