• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 cups flour
  • 1 cup powdered sugar
  • 4 egg yolks, hard-boiled
  • 1 cup ground almonds
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • 1/2 lb unsalted butter, softened
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons flour
  • Almond topping
  • 1 egg, lightly beaten
  • 4 ounces blanched almonds, sliced


  • Sift 2 cups flour and sugar together into a deep mixing bowl.
  • Use a spoon to push the egg yolks through a fine sieve into
  • the flour mixture; mix well.
  • Add the almonds, vanilla, and cream to flour mixture; and
  • beat in 1/2 lb of butter, a few tablespoons at a time.
  • Knead with your hands until dough is smooth and can be formed
  • into a compact ball.
  • Wrap in waxed paper and refrigerate for at least 1 hour.
  • Preheat oven to 375°F.
  • Grease a large cookie sheet with the remaining tablespoon of
  • butter; sprinkle with remaining 2 tablespoons of flour, tipping
  • from side to side to cover completely and evenly.
  • Turn the sheet upside down and tap on the bottom to shake off
  • any excess flour.
  • On a lightly floured surface, roll dough out to 1/4" thin and
  • place on buttered cookie sheet, using fingers to spread dough
  • so it completely covers the bottom of the pan.
  • Brush entire surface with egg, then sprinkle evenly with sliced
  • almonds, gently pressing
  • them into the dough.
  • Bake until pastry is golden brown (20-25 minutes).
  • Remove from oven, and with a lightly buttered knife, cut into
  • 2"x1" bars.
  • Carefully transfer to a wire rack and let cool to room temperature.

Categories: European 
© 2006-2017 BakeSpace, Inc. All Rights Reserved