Best 4 Almond Breton Biscuits Recipes
For those seeking a delightful and traditional French pastry experience, the almond Breton biscuit stands out as a must-try delicacy. Originating from the Brittany region of France, these delectable cookies have captivated taste buds for generations with their unique combination of sweet and nutty flavors. Almond Breton biscuits, also known as galettes bretonnes, are characterized by their golden-brown crust, tender crumb, and distinct almond aroma. Whether enjoyed as a simple afternoon snack or served as an elegant dessert, these cookies offer a delightful culinary journey that will leave you craving more.
Here are our top 4 tried and tested recipes!
ALMOND BISCUITS
These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 35m
Yield Makes 34
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
- Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.
Nutrition Facts : Calories 47 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein
ALMOND BRETON BISCUITS
I saw this recipe in the BH&G 2008 Christmas Cookie Book and it reminds me of a cookie that my cousin 'Kristy' the baker in Campbell, Ohio made for many years. As a little girl I would visit the bakery and he would give me a little bag and let me 'pick' what I wanted. The cookies in the case looked like 'jewels' because he used all different colors of sugar and they were lined up like a rainbow! Imagine doing that 50 years ago, wow, it brought back so many memories. I'm not sure if this is the same recipe, I tried for many years to get him to share the recipe with no luck, he passed years ago. His recipe had a tiny dollop of raspberry filling in an indentation in the center of the cookie.......boy would I love to have gotten that recipe!!! He also used colored non-pariels but 'Zaar would'nt allow that ingredient.
Provided by Chef53Kathy
Categories Dessert
Time 37m
Yield 54 cookies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter, sugar, salt and powdered sugar till fluffy. Add egg yolks till combined and gradually add the flour and almonds till well combined. Divide the dough in half and shape into a, 8 inch long log. Wrap in plastic and chill about one hour. Remove from the fridge, brush with the egg white and roll in the colored sugar or non-pariels. Re-wrap and chill about two hours. To bake, remove from the wrap and slice into 1/4 inch slices.
- * At this point I will make a small indentation on the center of the cookie top and add about 1/2 teaspoon of raspberry bakery filling.
- Place two inches apart on parchment lined cookie sheets and bake for 12 minutes. Cool on wire racks.
- Prep time does not include chill time.
Nutrition Facts : Calories 114.4, Fat 7.8, SaturatedFat 4.3, Cholesterol 30.9, Sodium 75.7, Carbohydrate 10.1, Fiber 0.4, Sugar 4.7, Protein 1.4
SAVORY ALMOND-BUTTERMILK BISCUITS
Chock-full of almonds, these biscuits are an updated version of a Southern classic. With their crunchy character, they always garnered praise from patrons at Dairy Hollow House, the inn I ran with my husband, Ned. The inn is now a non-profit retreat for writers. It provides them with the solitude they need to create.-Almond Board of California, x, California
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a skillet, melt 1 tablespoon butter; saute onion and garlic until tender. Cool completely. Combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add the buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed. , Turn onto a floured surface; knead lightly for 1 minute. On a floured surface, roll dough to a 1/2-in. thickness. Cut with a 2-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10 to 15 minutes or until golden brown. Melt remaining butter and brush over warm biscuits.
Nutrition Facts :
BRETON BISCUITS
These shortbread-like cookies hail from Brittany, a region of France renowned for its delicious butter. Be sure not to underbake them or they will not be crisp enough. Scoring the lattice pattern on the top takes a bit of time, but it's easy to do and the end result is well worth the effort.
Yield makes about 2 dozen
Number Of Ingredients 8
Steps:
- Sift both flours, baking powder, and salt into a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
- Turn out the dough onto a lightly floured surface. Divide in half, and flatten into disks; wrap each in plastic. Refrigerate at least 30 minutes or up to 1 day.
- Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. Generously dust a large piece of parchment paper with flour. Place one disk of dough in the center, and roll out to slightly thicker than 1/4 inch. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour to the top or bottom. Transfer parchment and dough to a baking sheet; chill until firm, about 15 minutes. Repeat with remaining disk. (You can stack sheets of dough in the freezer.)
- Remove one sheet of dough and parchment from the freezer, and transfer to a clean work surface. Using a 2 1/2-inch round cookie cutter, cut out rounds and place about 1 1/2 inches apart on prepared baking sheets. Gather the scraps; roll out again and cut out more rounds. In a small bowl, whisk together the whole egg and 1 tablespoon water; brush over tops of rounds. Let stand 5 minutes and brush again. Using a paring knife, score each round in a shallow lattice pattern, making sure not to cut all the way through the dough. Repeat with remaining dough.
- Bake, rotating sheets halfway through, until cookies are amber on top and deeply golden around the edges, 18 to 22 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
- After each round of dough is brushed with egg wash, a sharp paring knife is used to score a decorative diamond pattern on the top.
Tips:
- To achieve the perfect texture for your almond Breton biscuits, ensure that the butter is cold and cut into small pieces before incorporating it into the flour mixture. This will create a crumbly dough that will result in flaky biscuits.
- Do not overwork the dough. Overworking will develop the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are well combined.
- Chill the dough for at least 30 minutes before rolling and cutting. This will help to firm up the dough and make it easier to handle.
- When rolling out the dough, use a light touch and avoid over-rolling. Roll the dough to a thickness of about 1/4 inch (6 mm).
- Use a sharp knife or pastry wheel to cut the dough into desired shapes. A dull knife will tear the dough and result in ragged edges.
- Bake the biscuits in a preheated oven. This will help them to rise evenly and prevent them from spreading too much.
- Keep an eye on the biscuits while they are baking. They should be golden brown around the edges and just set in the center. Overbaking will dry them out.
- Let the biscuits cool slightly on a wire rack before serving. This will help them to firm up and prevent them from breaking.
Conclusion:
Almond Breton biscuits are a delicious and versatile treat that can be enjoyed on their own or with your favorite accompaniments. With their delicate almond flavor and flaky texture, these biscuits are sure to be a hit at your next gathering. Whether you prefer them plain, glazed, or topped with your favorite fruits or nuts, these biscuits are sure to satisfy your sweet tooth.
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