Terfas aux Noix
Walnut and Almond Pastries
- 1 Cup Blanched almonds
- 1 Cup Walnut halves
- 2/3 Cup Sugar
- 1 Egg
- 1 Egg yolk
- Confectioners' sugar
Finely chop or grind nuts with sugar.
Add egg and egg yolk and mix well. Cover with plastic wrap and leave mixture to rest for 2 hours in fridege.
Grease hands with oil and take lumps of paste the size of small walnuts and shape into balls.
Dredge in confectioners' sugar and place in tiny paper cake cases.
Arrange on a baking sheet and bake in preheated 325°F (160°C) oven for 20 minutes, until they are lightly colored and cracks appear on the top.
Turn OFF the oven, open the door, and let the pastries cool IN the oven. Do not be alarmed if they appear too soft and breakable. They will firm up while cooling.