Mini Gateaux Breton

Mini Gateaux Breton

SUMMARY – buttery, nutty and tender, these tiny cookie gems will impress even your most fussy aunt or mother-in-law. Double the recipe because these will disappear quick.

toasted-almonds-sugar-in-processor

These cookies were so good and so easy!

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I, like Marie, didn’t have the exact correct pan. I did a little digging through my pantry, and found a super-mini bundt pan that I must have bought specifically to make these cookies. I don’t remember what I actually bought it for!

finished-dough

The hardest part about making these cookies was finding good butter. I went back to PriceRite to get more high-fat European style butter for $1.99 for 7 oz, but of course they were out. I got some Kerrygold Irish butter from the coop instead.

mini-mini-bundt-pan

The dough came together easily. My smallest cookie scoop makes 10 gram dough scoops so I didn’t have to scale every single cookie. Of course I did scale a few of them to make sure how much to fill the scoops. I didn’t care much if some cookies were 12 grams instead.

scooped-cookies

I sprayed baking Pam on the pan indents, plus dropped the dough balls onto a floured plate, and dusted my hands with flour. to roll them.

dough-in-pan

The cookies didn’t stick at all. I over-baked the first batch a little, but the cookies still didn’t stick. No need to work them out with a needle or skinny knife. Yay!

finished-cookies

I didn’t use my pinkie finger to press the dough in, I used the flat end of my big whisk. It worked. The last batch I forgot to press into the molds. The design was looser but still visible.

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These cookies are so cute! Like Barbie bundt cakes.

tops-of-cookies

I will make more of these, and double the recipe. Maybe dunk them in some melted chocolate. Mmmmm. These might also be good made with almond meal instead of flour. I might have to try that, too.

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