Almond Boulée
Almond ball-shaped cookies coated with royal icing and chopped nuts, then baked.
Ingredients
Almond flour
4 oz (120 g)
Granulated sugar
4 oz (120 g)
Powdered sugar
1 oz (30 g)
Egg white
1 oz (30 g)
Instructions
1
Make the dough
Mix all ingredients into a smooth dough; do not over-knead.
2
Prepare the baking sheet
Prepare an oiled and floured baking sheet.
3
Shape
Divide the dough and roll into small balls.
4
Coat
Dip the balls in soft royal icing (see below), drain, then roll in: (a) chopped almonds, (b) sliced almonds, (c) almond slivers, (d) colored almonds, (e) shredded coconut.
5
Arrange
Place on a baking sheet that has been oiled and floured, or lined with silicone paper.
6
Rest
Let rest for at least 6 hours or overnight.
7
Bake
Bake in the oven at 350°F (177°C) until golden brown.
