Jordan Michelle Falco
These buttery little cookies are flavored with the citrusy flavor of Bergamot essence or extract. If you cannot find Begamot essence, you can use the zest of 1 orange, 1 lemon, and 1 lime, very finely chopped and added to the batter when the egg yolks are added.
I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: southernfood.about.com/...blconv.htm
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- 350 g
- softened unslated butter
- 150 g
- icing or powdered sugar
- 100 g
- egg yolks
- 450 g
- 10 g
- drops bergamot essence (see note if bergamot essence is unavailable)
1Cream the butter and icing sugar.
2Add the egg yolks, (citrus zest, if you arn't using bergamot oil. See note), then the flour, salt, and bergamot essence. Set aside in the fridge.
3When ready, use a dough rolling mill or a rolling pin to roll out the very cold dough to a thickness of about 5 mm. Make then top with a fluted roller in order to impres a pattern for presentation, then refrigerate again.
4Cut out with a fluted oval cutter of 6cm long. Lay on a baking tray lined with a sheet of baking parchment, glaze twice with beaten eggs, then bake at 180C in a fan forced oven, 200C in a traditional oven, for 10 to 12 minutes. Store in a dry place.