Gianduja Butter Cookies


Recipe from Chef Nathaniel Reid

Ingredient

 

Quantity

 

Procedure

 

Sugar
Butter
Water
Sea Salt
AP Flour
Baking Powder
Cinnamon Powder

 

2/3 cup
1 cup
5/8 cup
1 tsp
4 cup
1 1/2 TBSP
1 tsp

 
  1. Warm sugar butter, water and sea salt.
  2. Sift together the flour baking powder and cinnamon.
  3. Add the cooled liquid to the dry and mix.
  4. Roll out to 2mm between parchment paper.
  5. Place in the refrigerator.
  6. Cut out, dock and bake on a Silpain® (#620 420 01) at 360'f.
  7. Fill molds with tempered milk gianduja.
  8. Unmold and stick to the baked cookies with tempered gianduja.
 
   

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