Pain d’amande | Recipe Cart
Discover the art of making Pain d'amande with David Lebovitz's recipe for deliciously crisp and delicate almond cookies. Perfect for sweet cravings!
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Cooking tools:
- Loaf pan
- Chef's knife
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Spoon
- Airtight container
Ingredients
- 8 tablespoons (115g) butter, (salted or unsalted, cubed)
- 1 1/3 cups (300g) coarse crystal golden sugar ((see Note))
- 1/2 teaspoon ground cinnamon
- 1/3 cup (80ml) water
- 2 1/3 cups (325g) flour
- 1/4 teaspoon baking soda
- 1 cup (85g) sliced almonds, (blanched or unblanched)
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