Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Mix the flour, almonds, salt and sugar in a bowl, crumble the yeast, add to the bowl and mix.
Cut the butter into pieces, add along with the milky water and bitter almond extract, grate in a little of the lemon zest, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Remove 60 g of the dough, shape into 8 small balls (approx. 2 cm in diameter). On a lightly floured surface, roll out the remainder of the dough into a square (approx. 30 cm).
Cut the dough into 8 triangles, brush with a little egg, fold in the lower wide edge approx. 2 cm, press down gently.
Place the hats on two baking trays lined with baking paper. Stretch the tips of the hats slightly and point them to one side. Place a dough ball at the tip of each hat, press down gently.
Glaze the hats once again with the remainder of the egg. Scatter the flaked almonds on top.
To bake
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a rack.
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