Puits d’amour

Puits d’amour

By
From
A la Mere de Famille
Makes
15
Prep
15 mins
Cooking time
15 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient

For the biscuit dough

Quantity Ingredient
120g unsalted butter, softened
90g icing sugar
2g salt
30g ground almonds
1 egg
225g plain flour

For the filling

Quantity Ingredient
Raspberry jam
icing sugar, for dusting

Equipment

Quantity Ingredient
fluted oval pastry cutter
2 cm pastry cutter or apple corer

Method

  1. Making the biscuit dough

    Combine the butter, icing sugar and salt in a mixing bowl. Add the ground almonds. Incorporate the egg, then sift in the flour and mix well. Roll the dough between two sheets of baking paper to a thickness of 2 mm. Set aside for 1 hour in the refrigerator.
  2. Shaping the biscuits

    Cut out oval shapes using a fluted pastry cutter and arrange on a baking tray lined with baking paper. Use a smaller pastry cutter or an apple corer to cut out two 2 cm circles from half of the biscuits.
  3. Baking the biscuits

    Preheat the oven to 160ºC. Cook the biscuits for about 15 minutes. Allow to cool. Spread the biscuits without holes with raspberry jam. Place the biscuits with holes on top of these and dust with icing sugar.

History:

  • The real name for these biscuits is ‘lunettes’ or ‘spectacles’, but Mamie Jojo called them ‘puits d’amour’, or ‘love wells’.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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