Parisian Rout Biscuits
A small decorative biscuit prepared with almond flour and powdered sugar, shaped and baked, then finished with a gum arabic glaze for shine.
Ingredients
almond flour
4 oz (120 g)
powdered sugar
4 oz (120 g)
egg whites (see page 48)
1 1/4 oz (37.5 g)
cherries, candied fruit, glazed pineapple, nuts (for decoration)
Instructions
1
Make the dough
Mix all ingredients into a smooth, firm dough.
2
Prepare the baking sheet
Prepare a baking sheet dusted with rice flour and lined with rice paper or silicone paper.
3
Pipe the shapes
Place the mixture in a piping bag fitted with an appropriate tip and pipe out decorative shapes.
4
Decorate
Decorate with cherries, candied fruit, glazed pineapple, and nuts.
5
Rest
Let the biscuits rest for at least 6 hours or overnight.
6
Bake
Bake in a hot oven at 480°F (249°C) for a few minutes until the edges are lightly browned.
7
Glaze
After removing from the oven, immediately brush the surface with gum arabic solution for a glossy shine.
