Mini Gateaux Breton

What delightful little cookies 

Rose came up with!

Incredibly easy 

except

for finding the mini pans.

Surprisingly the cake decorating store

had sets but one half inch larger.

They were also ridiculously expensive so

I only bought two sets of four.

A simple cookie batter of Irish butter,

sugar, egg yolks, ground almonds and vanilla

mixed together then chilled.

I skipped the rum.

The dough is rolled into balls

and pressed into the molds.

I followed 

Jenn's

lead and weighed out thirty gram portions

for the larger pans.

And ten grams for a mini muffin tin.

I ran out of mini cupcake papers

but they worked well either way.

I was glad Rose provided the internal

baked temperature 

because these little gems

could easily over bake.

They are the perfect size 

for a

children's tea party

but I doubt there will be one

since my husband loves them!

Definitely on the make again list.

Next time I think I'll try Amaretto

or a bit of orange oil.

~

The Baking Bible

by

Rose Levy Beranbaum