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Petits biscuits vitraux de Noël
Des biscuits sablés décorés de poudre de bonbons durs colorés, parfaits pour grignoter ou suspendre aux branches du sapin. Une pâte sucrée à la poudre d'amandes, parfumée à la cannelle et aux quatre‑épices, découpée en formes festives et remplie d'un cœur de bonbons vitrifiés.
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Cost Breakdown
Critical Success Points
- • Combiner les deux pâtes sans trop travailler
- • Réfrigérer la pâte pendant au moins 1 heure
- • Concasser les bonbons durs en poudre très fine
- • Remplir le centre du biscuit sans débordement
- • Cuisson précise à 180°C pendant 12 minutes
- • Laisser refroidir complètement avant de décoller
Safety Warnings
- • Manipuler le mixeur avec les bonbons durs peut entraîner des éclats ; porter des lunettes de protection si nécessaire.
- • Faire très attention au four chaud et aux plaques chaudes lors du retrait des biscuits.
- • Ne pas consommer les bonbons non broyés qui restent durs et peuvent causer des blessures dentaires.
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