This cookie recipe that resembles "Mikado" comes from the book "Little Snacks for Schoolchildren" by pastry chef Ilham Moudnib. Photo credit: Agathe Duchesne.
Beat the butter and powdered sugar. Incorporate the egg, then the ground almonds and the flour. Form a ball of dough, wrap it in film, and refrigerate for 10 minutes in the freezer (or 2 hours in the refrigerator).
Take a bit of dough and roll it out to a thickness of 5 mm. Cut it into sticks about 10 cm long and 5 mm wide, and place them on a baking sheet lined with parchment paper. Repeat the process until the dough is used up.
Bake for 3-4 minutes at 180 °C, keeping a close eye on the cooking: the cookies are done when the edges start to brown.
Melt the chocolate in a double boiler or microwave, then pour it into a glass. Dip the biscuits in it, then place them on a sheet of parchment paper. Let cool.
To finish, "Little Snacks for Schoolchildren" by Ilham Moudnib. Released on January 12, 2022. 96 pages. 10.95 euros.
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