Castagnolais

Premium
Credit: Mathilde de l'Ecotais
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Instructions

Step 1: Preparing the garnish

Mix all of the ingredients and refrigerate.

Step 2: Preparing the dough

Beat the butter together with confectioners’ sugar until light in color.

Mix the almond paste with the egg yolks. Fold the first batter progressively into the second. Then mix in the flour, salt and baking powder. Finish with the nuts, chopped orange peel, drained raisins and grated lemon rind.

Refrigerate for 2 hours.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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