This classic French cake from Brittany makes the most buttery cookies I know. They will keep for as long as a week at room temperature, making them perfect for holiday gift giving.
|blanched sliced almonds|
|superfine sugar (see Notes)|
|fine sea salt (see Notes)||.|
|unsalted butter, preferably high fat (or high-quality unsalted butter), 65° to 75°F/19° to 23°C (see Notes)|
|kirsch, dark rum, or water||.||.|
|pure vanilla extract||.||.|
|bleached all-purpose flour|
38 mini brioche pans, 1 inch at the bottom, 1¾ inches at the top (1 tablespoon capacity), uncoated (if you do not have enough brioche pans, bake in batches) | A baking sheet | A long, thin sewing needle for unmolding
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Spread the almonds evenly on a baking sheet and
In a food processor, process the almonds with
In the bowl of a stand mixer fitted with the flat beater, mix together the remaining sugar and the butter on low speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
On low speed, beat in the egg yolks, 1 at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl. Add the almond mixture, liquor or water, and vanilla and mix on low speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
Add the flour in four parts, turning off the mixer between additions, and beating on the lowest speed for about 15 seconds between each addition. Detach the beater and, with a silicone spatula, finish mixing any flour that may remain, reaching to the bottom of the bowl.
Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
Scoop out rounded teaspoons of the dough (
Set the baking sheet on a wire rack to cool for 10 minutes. Use the needle to slip between one of the edges of the pan and the gâteaux to loosen it and invert it onto another wire rack. Cool completely.
Airtight: room temperature, 5 days; refrigerated, 10 days; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.