Diamants (Diamond Cookies)
I love "diamants" cookies, which are redolent with the fragrance of butter.
I wanted to make crispier but still rich cookies with a gentle mild flavor, so I created this recipe.
The dough is soft before it has rested in the refrigerator, so dust your work surface a lot of flour when you shape it.
Don't overmix the dough at the step 5. It can be a bit flour-y at this stage. Recipe by Kyansama
Diamants (Diamond Cookies)
I love "diamants" cookies, which are redolent with the fragrance of butter.
I wanted to make crispier but still rich cookies with a gentle mild flavor, so I created this recipe.
The dough is soft before it has rested in the refrigerator, so dust your work surface a lot of flour when you shape it.
Don't overmix the dough at the step 5. It can be a bit flour-y at this stage. Recipe by Kyansama
Cooking Instructions
- 1
＊Bring the butter to room temperature. ＊ Sift the almond and cake flours together.
- 2
Put the butter and powdered sugar in a bowl. Beat until white and creamy.
- 3
Add the vanilla extract and egg yolk, and mix.
- 4
Add the combined cake and almond flours, and cut and fold it in.
- 5
When the dough comes together, stop.
- 6
Dust your work surface with flour, and shape the dough into a long cylinder, about 1.5 - 2 cm in diameter. Wrap with plastic film, and rest in the refrigerator for an hour.
- 7
When the dough hardens, sprinkle granulated sugar on a tray or something, and roll the dough in the sugar to coat.
- 8
Slice the dough about 1 cm thick.
- 9
Roll the sliced dough in sugar if you have time. This makes the cookies beautiful.
- 10
Bake in a preheated oven at 180℃ for 15 - 20 minutes. When they are golden brown they're done. Cool on a rack.
- 11
I store them in a cookie tin, and they are gone quickly.
- 12
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