Almond Jaws with Dulce de Leche
- TZW
- Apr 17, 2020
- 2 min read
Makes 16 biscuits
Ingredients
230g unsalted butter, diced and cool, not cold 80g icing sugar mixture 100g raw almonds with skin on, roasted to golden brown and cooled 300g plain flour 5g fine sea salt 3g baking powder – around ½ teaspoon Demerara sugar for sprinkling 400g tin of sweetened condensed milk
Method for dulce de leche
Boil one unopened 400g tin of sweetened condensed milk for four hours, vigilantly keeping it topped up with water to cover the tin. Handle with care and allow to cool slightly and mix in ½ teaspoon sea salt flakes. Use while still warm and supple.
Method for almond biscuits
1. Toast the almonds on the pan with medium heat.
2. Cream the butter and sugar together in a stand mixer until soft and white with a paddle on a medium speed. Scrape down the sides twice. This takes around five minutes.
3. Grind the nuts with about 50g of the total flour amount and set aside.
4. Mix the remaining flour with the salt and baking powder and then mix in the nut flour.
5. Add the dry ingredients to the creamed butter, taking care not to overwork the dough but don’t leave any butter streaks as it will cause buttery fissures (not pretty but still delicious) when baked. Do this on low speed for around one minute.
6. Form dough into 2x fat discs and allow to rest for fifteen minutes at room temperature (if it is hot in the kitchen, pop in the fridge briefly).
7. Roll out on a lightly dusted surface to around 3 mm thick. If rolling doughs without frustration is difficult, you can roll the dough between two sheets of baking paper, but do keep flouring so the dough moves as you roll.
8. Cut the cookies with a 7cm diameter fluted cutter (or just a teacup/wine glass). Place on a baking paper lined tray and sprinkle with demerara sugar.
9. Bake at 150°C until deep golden all over – around 20 to 30 minutes.
10. Cool and sandwich with dulce de leches –either pipe with a large nozzle or spoon and spread with a teaspoon.
Enjoy!
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