Amandină

Instructions

1. Mix the flour, baking powder and sugar in a bowl. Add the cold butter cut into cubes and rub it in with your fingertips until you get a coarse sand-like texture.
2. Add the egg and milk, then bring the dough together quickly without overworking it. Cover and let it rest 30 minutes in the fridge.
3. Preheat the oven to 180 °C. Roll the dough out to 5 mm thick and cut out discs about 8 cm across with a cutter or a glass.
4. Place the discs on a baking sheet lined with baking paper and bake 12 to 15 minutes, until golden around the edges. Let them cool.
5. Whisk the crème fraîche with the icing sugar and vanilla until thick and firm.
6. Heat the jam with the water in a small saucepan, then brush it over the top of each cooled disc.
7. Spoon a generous amount of cream onto each disc, then roll the edge in the flaked almonds so they stick.
8. Chill the amandines for an hour before serving so the cream sets nicely.