Tootsie Roll Almond Croquants
560 galmond flour
960 gpowdered sugar
480 gegg whites
80 gall-purpose flour
TOOTSIE ROLL FILLING
500 mlheavy cream
312 gcorn syrup
414 ggranulated sugar
56 gunsalted butter, chilled and cubed
How to Make Tootsie Roll Almond Croquants
- For 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.
- For 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
- Assemble cookie: Pipe filling on underside of almond croquant. Place another on top and press slightly. Enjoy.