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<p>about 15 sheets<br />
â Nougat<br />
15g unsalted butter<br />
15 g of honey or glucorse<br />
â»Honey is darker in color and glucorse is lighter.<br />
15g granulated sugar<br />
22g almond slices</p>
<p>â Cookie Dough<br />
45g unsalted butter<br />
22g icing sugar<br />
15g almond powder<br />
10 g of egg whites<br />
60g cake flour</p>
<p>[Prep]<br />
ã»Let the butter and egg whites come to room temperature.<br />
ã»Preheat the oven to 170°C before starting to make the dough.</p>
<p>How to make it.<br />
(1) Make the nougat. Place all ingredients except for the sliced almonds in a saucepan and bring to a boil over heat. Once it comes to a boil, remove from heat and stir in the almonds. Cool on a baking sheet or similar surface.<br />
(2)Form into 2cm diameter sticks and chill in the refrigerator.<br />
(3)Make cookie dough. Soften the butter with a rubber spatula.<br />
(4)Add the almond puddles and the egg whites at the same time.<br />
(5)Sift in the flour and mix with a spatula to make a uniform mixture.<br />
ã using a Reese&#8217;s nozzleã<br />
With the mouthpiece close to the baking sheet, squeeze all at once with force. Be careful not to squeeze evenly to get a nice wreath shape.<br />
Twist the wrist and gently remove the clasp.<br />
ãusing a star nozzleã<br />
Using a mouthpiece of about No. 8 size, make a circle on the baking sheet and squeeze it all the way around. Make sure the inner diameter of the circle is about 2 cm.<br />
(6) Divide the refrigerated nougat into equal parts for the number of cookies. Roll the nougat lightly by hand and place it in the center of the cookies.<br />
(7)Bake at 170°C for about 20 minutes. Invert the baking sheet halfway through for color.<br />
(8) When the cookies are done baking, leave them to cool in place until the nougat has hardened.</p>
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🎧解説付【ロミアスクッキー】【Romias cookies】の作り方/パティシエが教えるお菓子作り!
