Best Almond Breton Biscuits Recipes
BRETON BISCUITS
These shortbread-like cookies hail from Brittany, a region of France renowned for its delicious butter. Be sure not to underbake them or they will not be crisp enough. Scoring the lattice pattern on the top takes a bit of time, but it's easy to do and the end result is well worth the effort.
Yield makes about 2 dozen
Number Of Ingredients 8
Steps:
- Sift both flours, baking powder, and salt into a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
- Turn out the dough onto a lightly floured surface. Divide in half, and flatten into disks; wrap each in plastic. Refrigerate at least 30 minutes or up to 1 day.
- Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. Generously dust a large piece of parchment paper with flour. Place one disk of dough in the center, and roll out to slightly thicker than 1/4 inch. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour to the top or bottom. Transfer parchment and dough to a baking sheet; chill until firm, about 15 minutes. Repeat with remaining disk. (You can stack sheets of dough in the freezer.)
- Remove one sheet of dough and parchment from the freezer, and transfer to a clean work surface. Using a 2 1/2-inch round cookie cutter, cut out rounds and place about 1 1/2 inches apart on prepared baking sheets. Gather the scraps; roll out again and cut out more rounds. In a small bowl, whisk together the whole egg and 1 tablespoon water; brush over tops of rounds. Let stand 5 minutes and brush again. Using a paring knife, score each round in a shallow lattice pattern, making sure not to cut all the way through the dough. Repeat with remaining dough.
- Bake, rotating sheets halfway through, until cookies are amber on top and deeply golden around the edges, 18 to 22 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
- After each round of dough is brushed with egg wash, a sharp paring knife is used to score a decorative diamond pattern on the top.
ALMOND BRETON BISCUITS
I saw this recipe in the BH&G 2008 Christmas Cookie Book and it reminds me of a cookie that my cousin 'Kristy' the baker in Campbell, Ohio made for many years. As a little girl I would visit the bakery and he would give me a little bag and let me 'pick' what I wanted. The cookies in the case looked like 'jewels' because he used all different colors of sugar and they were lined up like a rainbow! Imagine doing that 50 years ago, wow, it brought back so many memories. I'm not sure if this is the same recipe, I tried for many years to get him to share the recipe with no luck, he passed years ago. His recipe had a tiny dollop of raspberry filling in an indentation in the center of the cookie.......boy would I love to have gotten that recipe!!! He also used colored non-pariels but 'Zaar would'nt allow that ingredient.
Provided by Chef53Kathy
Categories Dessert
Time 37m
Yield 54 cookies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter, sugar, salt and powdered sugar till fluffy. Add egg yolks till combined and gradually add the flour and almonds till well combined. Divide the dough in half and shape into a, 8 inch long log. Wrap in plastic and chill about one hour. Remove from the fridge, brush with the egg white and roll in the colored sugar or non-pariels. Re-wrap and chill about two hours. To bake, remove from the wrap and slice into 1/4 inch slices.
- * At this point I will make a small indentation on the center of the cookie top and add about 1/2 teaspoon of raspberry bakery filling.
- Place two inches apart on parchment lined cookie sheets and bake for 12 minutes. Cool on wire racks.
- Prep time does not include chill time.
Nutrition Facts : Calories 114.4, Fat 7.8, SaturatedFat 4.3, Cholesterol 30.9, Sodium 75.7, Carbohydrate 10.1, Fiber 0.4, Sugar 4.7, Protein 1.4
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Almond Breton biscuits are a classic French treat that originated from the Brittany region. They are known for their buttery, crumbly texture and nutty flavor, making them a perfect accompaniment to a cup of tea or coffee.
History of Almond Breton Biscuits
The history of almond Breton biscuits dates back to the 19th century when a French chef named Henri Charpentier created the recipe for the famous dessert, Crepes Suzette. The recipe included buttery shortbread cookies that were served alongside the crepes. These simple almond biscuits became very popular, and soon, other cooks and bakers started to make them, eventually labeling them "Breton Biscuits" due to their origin in Brittany.Ingredients
The ingredients needed for almond Breton biscuits are simple and easy to find. Flour, butter, sugar, egg yolks, and ground almonds create the base of the dough. Vanilla extract or almond extract is often added to enhance the flavor.Flour
All-purpose flour is used for this recipe. It is important to use bleached flour as it is finer, and the biscuits will be more delicate.Butter
The butter used for almond Breton biscuits should be unsalted and at room temperature. The better quality butter you use, the better the biscuits will taste.Sugar
Granulated sugar is used for this recipe.Egg Yolks
The egg yolks add richness to the dough and help the biscuits hold their shape.Ground Almonds
Ground almonds provide the nutty flavor of the biscuits. If you don't have ground almonds, you can use almond meal or grind whole almonds in a food processor.Preparation
Preparing almond Breton biscuits is a simple process. First, cream the butter and sugar together until light and fluffy. Then, add the egg yolks, vanilla or almond extract, and ground almonds. Gradually add the flour while mixing until the dough comes together. The dough is then rolled out and cut into circles, rectangles, or any desired shape. The biscuits are then baked in the oven until golden brown.Creaming Butter and Sugar
Ensure that the butter is unsalted and at room temperature. In a bowl, cream the butter and sugar until light and fluffy. Use a hand mixer or stand mixer for better results.Adding Egg Yolks and Almonds
Add in the egg yolks and vanilla or almond extract. Mix well. Gradually add the ground almonds and mix until it is fully incorporated.Adding Flour
Gradually add the all-purpose flour while mixing until the dough comes together. The dough should not be too dry or too wet.Rolling and Cutting
Roll out the dough to your desired thickness. Cut the dough into circles, rectangles, or any desired shape.Baking
Bake the biscuits in a preheated oven at 180°C for 10-12 minutes, or until golden brown. Allow them to cool on a wire rack before serving.Conclusion
Almond Breton biscuits are a classic French treat that is easy to make and delicious to eat. With simple ingredients and easy steps, you can enjoy these buttery, crumbly biscuits at home. Whether you enjoy them with your morning coffee or as an afternoon snack, they are the perfect addition to any occasion.
Almond Breton biscuits are a delicious French cookie that is perfect for serving with tea or coffee. They are buttery and crisp, and have a hint of almond flavor that makes them irresistible. Making these biscuits yourself is not difficult, but there are a few tips that can help ensure that your results are perfect.