|1.||Puffless yeast dough||400 Column|
|2.||Powdered sugar||200 Column|
|4.||Almond flour||250 Column|
|6.||Chicken egg||250 Column|
|7.||Green vanilla||1 PC.|
|8.||Apricot jam||100 Column|
|9.||Flour Glaze||30 Column|
|10.||Powdered sugar Glaze||50 Column|
|11.||Chicken Egg Protein Glaze||3 PC.|
Let's make frangipan. Beat soft butter with powdered sugar until smooth.
Add almond flour to the butter and mix.
Add one egg to the mixture, after each beat with a mixer. By weight, exit 4 medium eggs. Add vanilla seeds or just vanilla in bags, sift the flour and mix with a spoon from top to bottom. 1 kg of frangipan comes out of these ingredients, for cooking we will need only 300 g. you can freeze the rest or just put in the refrigerator, then use for the next batch of puffs. Place the cooked stuffing for half an hour in the refrigerator.
For glaze, beat the whites with powdered sugar until stable peaks. Add a little flour and mix.
Divide the dough into two parts, roll into two rectangles. Place frangipan on one dough sheet and spread evenly.
Cover with the second part of the dough and cover with glaze.
Rub the apricot jam through the full and make using a syringe to make a net on the glaze.
Cut into strips about 10x2 cm. Bake on a covered parchment baking sheet at 180 degrees for 20 minutes.
Alyumet cookies or puff in French are very tender, tasty, with a crispy crust, as well as fragrant. To prepare such cookies, you need a little dexterity, patience and you will surely succeed. Chill the layers before serving, serve with tea, cocoa, coffee or other drinks. Such cookies are perfect for meeting guests and for family gatherings.