Paris. The city of love. The birthplace of dreaming. The hub of art and literature and culture and everything très cool. But most importantly Paris is the city where I tasted the best croissant of my entire life. The Parisians pride themselves on their Frangipane, which is a melt-in-your-mouth pastry cake made with ground almonds and all things heavenly. It is a special tradition, made and eaten around Christmas and the first few weeks of the new year.
Inspired by this cake and by their many artisan patisseries, I created a ‘Ceire’s Kitchen’ version of their Sables biscuit. Perfect with a cuppa tea or even better, some mulled wine…
- 150g flour
- 50g almond meal
- 100g butter
- 100g icing sugar
- 1 egg
- teaspoon vanilla essence
- 40g dark chocolate
- Preheat oven to 180’C
- Cut butter into small cubes and combine with the flour and almond meal until it resembles bread crumbs (use an electric mixer as it’s much quicker).
- Mix in the sugar and vanilla essence
- Break in the egg and mix gently by hand.
- Roll out mixture until 1cm thick and use round cookie cutters to cut into shapes.
- Bake for 10min or until golden brown.
- Chop up dark chocolate into small pieces and melt in microwave.
- Using a spoon, artistically drizzle the melted chocolate onto your biscuits.
- Voilà !
I’ve loved watching your videos, it’s like having you in the room.
Quick question: when you use almond meal- is that equivalent to ground almonds or almond flour? I haven’t seen almond meal here in CT.
Hey Chris! I’m so glad you’re a fan-thank you! Yes, you can definitely use ground almonds. Let me know how it goes! Sending love x