Step 1: Making the dough
Strain the egg yolks through a fine-screened sieve.
Cream the butter. Add the confectioners’ sugar, then fold in the strained egg yolks. Finish with the flour and starch. Delicately knead. Refrigerate for 30 minutes.
Step 2: Shaping and baking
Roll out the dough to a thickness of 1/10 inch (2 mm). Cut out cookies with a round fluted pastry cutter 2 inches (5 cm) in diameter, then remove the center of half of the cookies using a smaller pastry cutter (1 inch or 3 cm in diameter). Bake at 302°F (150°C) until browned. Set aside in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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