Tootsie Roll Almond Croquants
By
Rene Elkaslasy
@NaeNae507
1
This sandwich cookie will take you back to your childhood, but with a slight twist.
Ingredients
- 560 g
- almond flour
- 960 g
- powdered sugar
- 480 g
- egg whites
- 80 g
- all-purpose flour
- 500 ml
- heavy cream
- 312 g
- corn syrup
- 1
- vanilla bean
- 414 g
- granulated sugar
- 56 g
- unsalted butter, chilled and cubed
- 1/2 tsp
- salt
- 168 g
- chocolate
ALMOND CROQUANTS
TOOTSIE ROLL FILLING
How to Make Tootsie Roll Almond Croquants
- 1For the Almond Croquants:
Pre-heat oven to 350F.
Mix on high egg whites until frothy. Add powdered sugar and continue to mix. Fold in almond flour and A.P. flour.
Pipe with a round tip, quarter size rounds an inch apart.
Bake 5 minutes, rotating half-way. - 2For the Tootsie Roll Filling:
Over medium heat, bring the cream and corn syrup to 305F
Add remaining ingredients all at once. Bring back to 248F - 3Assemble cookie: Pipe filling on underside of almond croquant. Place another on top and press slightly. Enjoy.
