Champagne Biscuits

By Treebs

Sweet Miniatures

Ingredients

• BATTER:
• 4 oz (1 stick) unsalted butter, softened
• 1/2 cup (100 grams) granulated sugar
• 1 lg egg, room temperature
• 2 tbsp (about 1 lg) egg white, room temperature
• 1 tsp pure vanilla extract
• 1/4 almond extract
• 3/4 cup (105 grams) unsifted all-purpose flour
• DECORATION:
• 2 oz white chocolate, finely chopped

Details

Adapted from google.com

Preparation

Step 1

Adjust rack to lower third of oven and preheat oven to 375 degree F. Unwrap one end of a chilled stick of unsalted butter and rub it over two large cool Teflon-coated baking sheets to apply a very thin film of butter.

Batter: In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds. Beat in the sugar until fluffy. Beat in the whole egg, blending thoroughly, then add the egg white. With a rubber spatula, scrape down the sides of the bowl. Lower speed and add the flavorings, then the flour, combining thoroughly.

Using a 16" pastry bag fitted with a 1/4" plain decorating tip (such as Ateco #2), pipe strings about 1/4" wide, 3" long, and at least 1 1/2" apart onto baking sheets.

Bake, one sheet at a time, for about 5-6 minutes, or just until edges and bottoms are light golden brown. Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool. If cookies become difficult to remove, return baking sheet to the oven for a few seconds until they soften.

Decoration: When firm, put cookies on a baking sheet lined with waxed paper. Melt the chocolate in a bowl set over water at about 105 degrees F. Using a small paper cone, it's tip snipped off, pipe thin lines of chocolate zigzag-fashion across half of each cookie. Set aside in a cool place or refrigerate just until the chocolate firms, about 10 minutes. Stack undecorated cookies in an airtight metal container and store at room temperature up to 1 week. Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.