𝐋𝐢𝐧𝐳𝐞𝐫 𝐓𝐨𝐫𝐭𝐞
𝐏𝐫𝐨𝐠𝐫𝐚𝐦: Bake
𝐏𝐫𝐞 𝐡𝐞𝐚𝐭 𝐭𝐞𝐦𝐩: 170°C
𝐏𝐫𝐞 𝐡𝐞𝐚𝐭 𝐭𝐢𝐦𝐞: 10 mins
𝐂𝐨𝐨𝐤 𝐭𝐞𝐦𝐩: 170°C
𝐂𝐨𝐨𝐤 𝐭𝐢𝐦𝐞: 25 mins
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 200 gm almonds
• 135 gm brown sugar
• 2 gm powdered cinnamon
• 2 gm baking powder
• 5 ml vanilla essence
• 160 gm hazelnuts
• 260 gm refined flour
• 1 gm orange zest
• 2 gm salt
• 100 ml milk
• 195 gm unsalted butter
• 2 egg yolk
𝐅𝐨𝐫 𝐅𝐢𝐥𝐥𝐢𝐧𝐠:
• 150 gm Mixed Fruit Jam
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧:
1. Preheat the oven to 170°C.
2. Place the almonds on a baking sheet and bake for about 10 mins or until lightly browned and fragrant.
3. Then place the hazelnuts on a baking sheet and bake for 10 mins or until fragrant and the outer skins begin to flake and crack.
4. Remove from oven and place on a wire rack to cool. Once the almonds and hazelnuts have cooled, place in a food processor and process, along with 1/2 cup of flour, until finely ground.
5. Add the remaining flour, brown sugar, orange zest, ground cinnamon, salt, and baking powder and evenly combine.
6. Add butter until the mixture looks like fine crumbs. Add the 2 egg yolks and vanilla extract.
7. Put this mixture in a piping bag and pipe this mixture in the moulds.
8. Fill with mix fruit jam and on top and pipe the remaining mix in lace pattern on top of the jam. Bake at 170°C for 25 mins.
9. Once it is baked, let it cool down and then glaze it with a little butter for shine.
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