Monday, June 07, 2010

Galettes Nantaises

On a dreary winters day, it should be mandatory to curl up with a good book, a pot of tea and some biccies. Maybe an open fire if you're lucky?

These delicious galettes nantaises are shortbread-y in texture, and buttery and almond-y in taste.

The beautiful colour on top of these galettes is due to free range eggs from the Queen Vic Market. I always marvel at the lovely, deep orange colour of the free range yolks. It just goes to show that you can't go wrong if you have bee-yoo-ti-fool ingredients (channelling a bit of Georgie there!).


Galettes nantaises
from I know how to cook, Ginette Mathiot

60g (2 oz) butter, softenend, plus extra for greasing
125g (4 1/2 oz) flour, plus extra for dusting
40g (1 1/2 oz) ground almonds
1 teaspoon salt
60g (2 oz) caster sugar
2 egg yolks
50g (1 3/4 oz) whole blanched almonds [I used almond flakes]

Preheat the oven to 180degC, and lightly grease a baking tray with butter.

Knead together the flour, almonds, butter, salt and sugar.

Roll out the dough thinly on a lightly floured work surface and cut out into circles. Put on the prepared tray.

Mark the tops with lines with a knife or the tines of a fork. Glaze with the egg yolks. Halve the almonds. Decorate each biscuit with an almond half. Bake for 15-20 minutes, or until golden.


  1. Hi Jfox,

    These do indeed look bee-yoo-ti-fool! Good to hear the Ginette Mathiot book is coming in handy!


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