By Michel Bannwarth
For 1 kg of biscuits
To be prepared the previous day
- 375 g whole almonds
- 95 g hazelnuts
- 420 g sugar
- 5 g vanilla sugar
- 5 g cinnamon
- 110 g egg whites
- 35 g egg whites
- 200 g icing sugar
The day before, mix the almonds and the hazelnuts with the sugar, the vanilla sugar and the cinnamon.
Add the egg white with a spatula and mix to obtain a soft dough.
Leave to rest in a cloth overnight in the refrigerator.
The following day, lower the dough to 1cm and chop the biscuits with a star shaped biscuit cutter.
Whisk the egg white and the sugar to obtain a dense and firm consistence (shaving cream).
Using a fork, prick one side of each biscuit before soaking the other side in the icing.
Lay the biscuits on a cooking plaque, which you will have previously covered with baking paper and leave to crust overnight.
To finish, preheat the oven and bake at high temperature (280°C – 540°F) for 1 to 2 minutes, until the icing is coloured.
The chef’s trick
To obtain an even pastry-roll, spread the dough between two rulers of the desired thickness.
« Creating gustatory memories » is this establishment’s philosophy and a source of pride. It is also the reason why customers remain faithful : both for their classics and their house specialities. Since they are based in Alsace, many of these delights use Chantilly cream, such as the fantastic [...]Read more