ingredients:
For the dough:
230 g of flour
50 g almond powder
1/2 teaspoon baking powder
1/8 teaspoon of salt
250 g of soft butter
100 g caster sugar
1 big egg
1 teaspoon of vanilla extract
To stick the petits fours:
200 g of typical cream cheese
Philadelphia at room temperature
1-2 tablespoons caster sugar
160 g jam (I used raspberries
and apricots)
Preparation:
Prepare two covered baking sheets
of parchment paper. Preheat the oven to 180 °
°
Mix the flour, the almond powder, the
yeast and salt in the bowl.
Beat the butter and sugar until you get a
smooth cream. Add egg and vanilla extract
and beat until the mixture is
homogeneous.
Finally add the flour mixture and
mix at low speed with the mixer or
with a wooden spoon.
Put the dough in a piping bag
fluted and draw roacace on the plate at
pastry.
The biscuits are baked in the preheated oven
for 10 minutes or until the edges become a little colored.
Withdrawn from the oven and left for ten minutes
in the plate. Then transfer
carefully on a rack and leave
cool completely.
Mix the cheese with one or two
tablespoons of powdered sugar, according to the
taste. Place in a pastry bag and garnish
the small oven a layer of cheese then
another jam, then stick them
biscuits two by two and gently press
above.
The petits fours are kept in a
box tightly closed in the fridge for 5
days.
