3 egg yolks, cooked. cooled to room temperature and passed through a sieve
2 teaspoons cinnamon powder
1 pinch salt
1 tablespoon rum
1 pinch baking powder, double action
2 1/4 cups flour, multi-purpose
1 cup mixed berries, compote
Preparation
1h 30 mins
0 mins
Low
In a stand mixer, place the butter and cream it. On low speed, beat in the powdered sugar, almonds, egg yolks, ground cinnamon, and salt.
Continue beating until smooth, scraping down the sides of the bowl as needed. Add the rum, add the baking powder with the flour and gradually add the dry ingredients to the bowl, mixing until the flour is incorporated. The mixture should feel smooth.
Once the mixture is made, form a large ball and divide it into three. Gently press each piece to form a disc and wrap it in cling film. Let the mixture rest in the refrigerator for at least 4 hours and up to 2 days once the dough is made, to knead and bake it.
Kneading:
Place parchment paper on a baking sheet. Take one of the dough discs and keep the others refrigerated until used. Keep the surface you will be working on perfectly floured, knead the dough and roll it out to a thickness of about half a centimeter (if the dough becomes too soft, let it rest for 30 minutes before continuing). With a brush, remove the excess flour from the dough and cut it to the desired size using a cookie cutter. Transfer the cookies to one of the sheets and remove the center of the cookie using a floured cutter, then with the tips of a fork, prick around the cookies and cover with cling film, let rest for at least 30 minutes. Repeat the process with the remaining dough.
You can combine the scraps to make another ball of dough, flatten it to form a disc and let it rest, knead it and cut more cookies.
Baking:
Preheat the oven to 176 °C. Remove the cling film from the sheet and place them in the oven to bake for 18 to 20 minutes. Swap the positions of the sheets halfway through the baking process. The discs should look slightly golden. Remove from the oven and place them on racks to cool to room temperature. Once baked, they are very fragile, so handle them carefully.
Assembly:
When the cookies are completely cool, stack them and fill the centers with the berry compote. Dust with a little powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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