Brittle leaves

Name: Brittle leaves
Cook time: 50 min
Total time: 50 min
Yield: 38
Ingredients: 1 Basic recipe for short pastry; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 TABLESPOON Lemon juice; 1-2 Egg yolk (size M); 120 g flaked almonds; 1-2 TABLESPOONS Sugar; 1 TEASPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 38

1 Basic recipe for short pastry
7-10 Tbsp grated rind of 1/2 untreated lemon
1 TABLESPOON Lemon juice
1-2 Egg yolk (size M)
120 g flaked almonds
1-2 TABLESPOONS Sugar
1 TEASPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
When preparing the short pastry, knead in the lemon zest and lemon juice. Roll out dough 2-3 mm thinly on a floured work surface. Using a round mould (approx. 8.5 cm Ø), e.g. a glass, cut out overlapping circles to form oval leaves. Place the leaves on a baking tray lined with baking paper and brush well with egg yolk.
2
Use your fingertips to place small heaps of almonds on each of the leaves and press them down lightly. Sprinkle almond heaps with sugar. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-9 minutes. Lift off the baking tray and let it cool on a cake rack. Dust with icing sugar
3
Waiting time approx. 45 minutes