Almond petits fours
Bruno Albouze · ♥ 1.9K likes · 65.3K views · 4 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- almond paste
Cut the almond paste into small chunks and mix on low speed with the paddle attachment.
Mixing the almond paste
- apricot preserves
- egg white
Add apricot preserves and the egg white to soften; stop and scrape down a couple of times, then increase speed for a few seconds. The mixture must stay firm.
Pipe bite-size cookies with a half-inch open star tip in two pastry bags; top with candied fruits.
- candied fruits
Leave at room temperature for 24 hours before baking to form a thin crust on the surface.
Bake in a preheated 425F / 220C oven about 12 minutes, until golden brown.
- agar-agar jelly
Transfer straight to the work surface and brush with agar-agar jelly for a glossy finish.