FOUR　DIAMANT FOUR DIAMANT: Diamond Cookies

September 12, 2007 French style cookies. “Diamant” means diamond in French. Being covered with sparkling sugar granules, the cookies present an image of twinkling diamonds. We use granulated sugar in this recipe, but traditionally, coarser sugar is used for these types of cookies. If available, use coarser sugar to make the cookies look more sparkling.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Roast almond slices in the oven until golden, then chop them into fine pieces. Cream together butter and sugar. Stir in almond powder and milk. Blend well. (Photo #1) Add the chopped almonds and flour. Blend well. Wrap the dough in plastic wrap. Place in the refrigerator and let rest for an hour. (Photo #2) Roll the dough into a bar, about 3cm in diameter. Place a generous amount of granulated sugar in a tray. Roll the bar-shaped dough in the sugar until it is fully coated with sugar. (Photo #3) Cut the dough into 1cm slices. Bake in a preheated oven at 180 °C (356 °F) for 10 - 15 minutes until golden. (Photo #4) Servings per Recipe Calories per Serving Ready In 6  30 cookies  0kcal 120 minutes butter 100g  sugar 40g  almond powder 30g  cake flour 130g  milk 10g  sliced almonds 50g  granulated sugar   【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and almond powder.