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We continue together to browse the wonders of the“Delight of the Casbah” with this time the almond babouches. Wonderful little cigars of shortcrust pastry, filled with almond paste, all dipped in honey for a good preservation and a taste without equal. No major difficulties in this recipe! To be enjoyed with a mint tea.
Recipe for about thirty almond babouches:
-1kg of almond powder
-500g of sugar
-5 eggs
-2 teaspoons of liquid vanilla
Dough
-500g of flour
-200g of butter
-water
-liquid or slightly warmed honey
-30 whole almonds with their skin
Start by preparing the dough. Put the butter and flour in the bowl of a blender fitted with the “k”, or simply in a large bowl if you don’t have one.
Start mixing to sand completely. You have to go slowly to see how well the flour absorbs.
Mix. The dough should be fairly soft but not sticky.
Place the dough ball in a cool place in cling film for 30 minutes if the butter was cold, otherwise one hour.
Mix almond powder and sugar.
Mix on a large table or in a mixing bowl of a “kitchenaid” type robot. Dig a well and add the eggs.
Add the liquid vanilla.
Start mixing the eggs with the vanilla.
Then knead the whole until a kind of almond paste is formed.
Roll out the dough fairly thinly to 2 mm thickness on a floured work surface.
Cut circles with a 9cm diameter cookie cutter.
Roll the almond paste into a 3 cm diameter roll and cut into pieces of about 3 or 4 centimeters.
Roll the pieces into large balls and place them on the base of the dough circles.
Start rolling just as shown in the picture.
Clamp the dough on the top corner and lower the curl, which will create a small angle at the top of the circle as shown in the photo.
Small roll on the work surface with hands down flat on the roll. Place the babouches on a baking sheet lined with parchment paper.
Brush with beaten egg.
Push a whole almond on top in the middle.
Bake at 190°C for 15 to 20 minutes then put directly in the honey and let soak for 15 minutes.
Put the babouches to drain.
Serve with a mint tea! The “almond babouches” can be kept for about 10 days.
