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cookie layers cake decorated for
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Easter I chose a recipe for sbl dough
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enriched with almond flour this classic
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crust crumbly and crispy is often used
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for Tarts and tartlets the dough is
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softer with a more granular texture and
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easier to cut the ingredients are 250g
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all-purpose flour 100g almond flour 150g
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unsalted butter cut into small cubes 100
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G icing sugar for jumbo egg yolk 1/2
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tblspoon vanilla flavor 1/2 teaspoon
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salt sift together the two flowers sugar
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salt with icing sugar it has a fine
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texture and does not Harden so
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much add the butter the butter must be
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cold to cut into cubes and to mix you
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can make the dough this way by hand or
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processor start by using a fork to mix
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the butter cubes with the flour sugar
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then rubbing your thumbs against your
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fingers until you get a fine crumbly
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mixture continue then with your hand but
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don't need too much or the heat from
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your hands will melt the butter add the
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vanilla mix gently with your hands until
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dough do not overwork the dough at this
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stage or it will become elastic and
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rubbery instead of brittle and short
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then wrap the dough in cling film and
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put it in the refrigerator to rest for
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hour the refrigerated dough can be kept
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for up to 7 days and Frozen for up to 3
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months by letting it rest in the
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refrigerator it acquires a better
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consistency to work with and loses the
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elasticity it may have acquired when
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dough to roll out the dough place it
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between two sheets of kitchen paper with
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refrigerated dough and the kitchen paper
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there is no need to add flour to roll it
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out the harder dough makes it easier to
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figures once the figure is cut the edges
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refined bake in a preheated oven at7 75°
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C or 350° F until the edges begin to
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Brown baking time was 18 minutes let
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rack mix whipped cream with cream cheese
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to decorate first whip the cream cheese
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and in the middle of the process add the
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color add gel colors and enough of them
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so that the color does not get too light
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when you add the whipped cream continue
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mixing by hand using a silicone spatula
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and folding motion by gently folding the
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whipped cream into the cream
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cheese to decorate choose figures with
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colors use a Piping Bag fitted with a
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the top cookie is placed carefully and
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hard decorate as desired with Easter
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it is recommended to refrigerate the
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cake before cutting it so that the
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cookie softens a little and the cream
