Ingredients :
- 3 1/2 ounces softened butter
- 1/2 cup sugar
- 1/8 teaspoon almond extract
- 2 teaspoons rum
- 1 cup almond flour
- 1 tablespoon orange zest
- pinch salt
- 2 eggs
- 1 pound puff pastry
Method :
- Cream together softened butter, sugar, extract, and rum
- Mix together almond flour, salt, zest
- Add flour mixture and eggs, whip until fluffy. Set aside.
- Roll out the pastry to a rectangle large enough to cut 2 - 9 inch rounds.
- Cut rounds. Eggwash around the edge of each.
- Place frangipane in center of one round.
- Top with second round with egg washed edges touching.
- Place on parchment lined sheet pan
- Egg wash the top of the round.
- Crimp edges of round. Press a finger down on the edge while pushing the back edge of a paring knife toward the center of the round.
- With a sharp paring knife, score the top of the round. I draw three lines and then put a herring bone pattern between them. You are not cutting completely through the dough, only about halfway.
- Bake in a preheated 375°F oven for 30 minutes.
0 komentar:
Posting Komentar