Almonds Croquettes

Beware……… once you’ve tasted an almond croquette, it’s difficult to stop eating them …

 

For 28 croquettes:   300g plain flour 1 tsp of dried yeast  2 pinches of salt 160g of caster sugar zest of 1 lemon 120g softened butter 2 medium eggs,beaten 150g whole almonds 1 baking sheet 30×40

 

 

 

 

 

 

 

 

 

 

 

 

• Knead to together these ingredients in the following order: flour, yeast. Salt, sugar, lemon zest, butter, cut into dice, either by hand or in a food processor.  When you have obtained short consistency, add the beaten eggs and then the almonds. Keep a little egg aside to brush the cake before baking. 
  Knead lightly for 1 minute to obtain a firm dough.  
• Preheat the oven to 180°.
  
• Place the ball of dough on a floured surface.  Chop it roughly to cut up the almonds, then gather together the dough and place it on the baking sheet lined with baking parchment.  Roll it between your hands to make a fat sausage.
• Brush with the remaing egg, diluted with a little milk if necessary. 
• Bake on the middle shelf for 40 minutes.
• When the cake is cool, cut into slices the thickness of your finger.  
• Bon appétit!

 

 

These croquettes should keep for 15 days in a tin. 

A recipe from Michèle.