• All-purpose flour90g
• Almond flour30g
• Baking powder1 tsp
• Unsalted butter60g
• Sugar50g
• Egg yolk1
• Vanilla essenceto taste
• Unsalted butter50g
• Egg white1
• Granulated sugar1 tbsp
• Raisinsto taste
• ★Sugar10g
• ★Rum1 tsp

1. 1

   Sift together 90g all-purpose flour, 30g almond flour, and 1 tsp baking powder twice.

2. 2

   Separate the egg into yolk and white. Bring the yolk and 60g unsalted butter to room temperature.

3. 3

   Beat 60g unsalted butter with a hand mixer until creamy, then add 50g sugar and mix further.

4. 4

   Add 1 egg yolk and vanilla essence to taste, and mix well.

5. 5

   Gradually add the sifted flour mixture, using a rubber spatula to mix until there are no dry bits remaining.

6. 6

   Place the dough in a plastic bag, spread evenly to 3mm thickness, and refrigerate for at least 30 minutes.

7. 7

   Cut the dough into your preferred shapes or use cookie cutters, and arrange on a baking sheet lined with parchment paper.

8. 8

   Bake in a preheated 160℃ oven for 10-15 minutes until lightly golden, then transfer to a wire rack to cool.

9. 9

   Place 1 egg white and 1 tbsp granulated sugar in a bowl and whip until stiff peaks form to make meringue.

10. 10

    Soften 50g unsalted butter at room temperature and beat with a hand mixer until creamy.

11. 11

    Gradually add the meringue while mixing well, then add the ★ seasonings and mix thoroughly.

12. 12

    Sandwich the cream between the cookies and serve.

These taste even better after refrigerating overnight. Keep refrigerated and consume within about 1 week. Since raw egg white is used, please enjoy as soon as possible.

• Calories220 kcal
• Protein3.5 g
• Fat14 g
• Carbs20 g
• Sodium0.05 g