Description
Sables diamant vannille. Today I have a double celebration. First, Tatiana's day, no, I'm not Tatyana, but my best friends, godparents of my children, belong to them. And secondly, I have reached the next level. Well, what is not a reason to make myself and all of you, Tatiana, and not just a gift. And what is the opinion of Marilyn Monroe best gift for girls? Right, diamonds. So there it is, today Diamond bake vanilla cookies from a Maestro of the culinary arts Pierre Herme.
Ingredients
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Butter
230 g
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Powdered sugar
105 g
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Flour
330 g
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Vanilla essence
0.5 tsp
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Salt
0.25 tsp
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Sugar
-
Mac
-
Chicken egg
1 piece
Cooking
Butter room temperature, mix well with sugar until creamy. You can do it with a cooking spatula and electric mixer, whisk especially is not necessary. I must say that the presence of powder necessary - with sugar you will not get such delicate structure of the dough.
Add to oil mixture, salt, vanilla extract and sifted flour. Knead smooth and soft dough again with a spatula to combine.
Generated from test small sausages with a diameter of 2 cm, but the length I recommend not more than 15-20 cm, for further convenience. I made a half portion (which, looking ahead, I must say, very sorry) and I got two sausages for about 20 cm Sausages of dough put into the fridge until fully cured, ideally overnight. The longer it will last in the fridge, the easier it will be work - this is from my own experience :).
Get frozen sausages. I dough reminded on the structure of frozen clay. Egg mix well (whisk is not necessary) and liberally grease them every sausage. On the surface of the sausage should be abundantly sprinkled with sugar. Even more convenient to sprinkle sugar on the surface of the table and pump a few times on the paste.
I did another alternative topping - Mac.
Start shaping the cookies. Each sausage cut into small pieces with thickness of 2 cm. Recommend to prepare in advance for these purposes, very sharp and thin knife. Here is the dough cut.
Protiven lubricated with oil, neatly laid out on a workpiece of our cookies. Put in a preheated 180 degree oven for 20-22 minutes. Better away from the oven not to depart as soon as the biscuits are brown - remove.
Biscuit has the shape of a truncated cone, and received its name for the sparkling facets of sugar on the sides.
Call conditionally my alternative version of the black diamond, or just coal? I don't know, everyone can think for themselves.
The recipe interested me in the first place the simplicity of the ingredients, I couldn't believe what can happen something new. But! Was I wrong! The cookie just melts in your mouth - crispy crust and a tender crumbly core. Of the half portions I got 24 mouth-watering cookies that were eaten in one sitting.
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