Ingredients for about 8 large or 16 small rissoles rissoles:
For the dough:
- 200g sifted flour
- 30g caster sugar
- 100g soft butter
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
For the stuffing:
- 2 eggs
- 100g caster sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 40g sifted flour
- 60g ground almonds
- 25 cl of milk
- 30g soft butter
To sprinkle the rissoles:
- 30g icing sugar
steps of the recipe:
Pour 200g of flour sifted into a bowl, 30g caster sugar 100g soft butter and cut into small pieces. Work with your fingertips until the mixture of a sandy appearance.
Dig a hole in the center and break an egg. Add 1 teaspoon of almond and vanilla.
Working to form a soft dough. The flour lightly and let stand in refrigerator for 2 hours.
Meanwhile prepare the frangipane cream. In a bowl, beat 2 eggs in an omelette, 1 teaspoon almond and vanilla with 100g caster sugar using an electric whisk. The mixture should turn white and fluffy.
Add sifted flour 40g and 60g of ground almonds.
Heat 25cl of milk with 30g butter and pour this hot mixture over egg mixture. Pour the mixture into a saucepan and bring to medium heat to thicken, stirring continuously with a wooden spoon. When the cream boils, reduce heat and continue mixing for 4-5 minutes to avoid sticking.
Allow to cool cream and put a good hour in the fridge.
Flour a work surface and spread the dough with a rolling pin.
Cut into 8 to 10 discs
Spread the frangipane cream cold in the center of the disc and fold in half to form disks slippers. Then press the edges to seal. Dry the shoes to air during an hour.
Pour
Diving booties 2 by 2 in the hot oil. Turn them occasionally. Once the turnovers are golden, drain on a rack, sprinkle with powdered sugar.
They can be served hot, warm or cold.
These cookies will keep for 4-5 days in an iron box.
Reference:
The southern cuisine. ATLAS Edition. Good flavors.
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