Helenettes, soft cookies with egg yolks
Helenettes – Soft French Almond Cookies Made with Egg Yolks. A quick, easy, and budget-friendly recipe for these traditional cookies, perfect for using up leftover egg yolks.
SERVING:23 cookies
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INGREDIENTS
Ingredients for Twenty Cookies
- 2 egg yolks
- 100 g granulated sugar
- 120 g almond hazelnut, or pistachio flour
- 80 g unsalted butter
- 80 g all-purpose flour
- 1 teaspoon vanilla extract or 3 drops bitter almond extract optional
- 1 pinch of salt
Ingredients for Thirty Cookies
- 3 egg yolks
- 150 g granulated sugar
- 180 g almond hazelnut, or pistachio flour
- 120 g unsalted butter
- 120 g all-purpose flour
- 1½ teaspoons vanilla extract or 4 drops bitter almond extract optional
- 1 pinch of salt
PREPARATION
- Preheat the oven to 200°C (400°F) using static heat.
- Melt the butter and let it cool.
- Whisk the egg yolks with the sugar until the mixture becomes pale.
- Stir in the cooled melted butter to obtain a smooth, creamy batter.
- Add the flour (without baking powder) and mix until combined, then add the almond flour and mix again until the dough is homogeneous.
- Scoop out walnut sized portions of dough with a tablespoon and shape them into balls. I made 18 g balls.
- Arrange the cookies on a parchment lined baking sheet, leaving a little space between each one. Gently press them down with the palm of your hand to slightly flatten the tops.
- Bake for 8 to 10 minutes, until the cookies are very lightly golden on top. They should remain very pale. They will darken slightly as they cool.
- Quick note: This almond cookies bake fast, so keep a close eye on them to avoid overbaking.
- Transfer the cookies to a wire rack and let them cool completely before serving or storing.