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In his book: “Café Boulud Cookbook”, this is what Daniel Boulud writes about these cookies, unique to Britany: “Trao-Mad are the tenderest, meltingest, butteriest cookies imaginable”, and I could not agree with him more, since Britany being the place where I was born and spent my life until I came to this country, I am very partial to its gastronomic prouesses.

Trao-Mad are certainly very simple and quick to put together, easy to take on a picnic and great to give away. They can be a whole dessert when accompanied by peach compote, or just a snack when needed to satisfy a small pang of hunger in the middle of the afternoon.

The peaches, which are now available, and delicious, at the local supermarket can be replaced in winter with a dry fruit compote or apple sauce. If there is any left-over of the peach compote, use it to top yogurt or a pound cake, or just enjoy it plain and very cold in the summer.

Trao-Mad with Peach Compote

Course Dessert
Cuisine French

Ingredients
  

The cookies:

  • 2 sticks unsalted butter at room temperature
  • ¼ cup + 2 tbsp sifted confectioner’s sugar
  • ¼ tsp salt
  • 2 large egg yolks
  • 1⅓ cups all-purpose flour
  • cup almond flour

The peach compote:

  • lbs. very ripe peaches
  • juice of ½ lemon
  • ¼ cup honey
  • ¼ cup water
  • small pinch of saffron threads

Instructions
 

The cookies:

  • In a mixer fitted with the paddle attachment, beat butter, sugar and salt together until creamy.
  • Add the egg yolks and mix a few seconds, then add the two flours and mix until the dough comes together in a ball.
  • Divide the dough in two halves, set each half on a plastic wrap and roll it into a log which is about 1 inch in diameter. Wrap each log tightly and refrigerate for at least one hour.
  • Turn on the oven to 400 degree F. Unwrap the logs, slice them into 1/3 inch thick rounds and dispose them on a cookie sheet lined with parchment paper.
  • Rounds should be at least one inch apart. Bake them for no more than eight to ten minutes or until slightly golden brown.

The peach compote:

  • Bring a large pot of water to a boil and dip the peaches in it, letting them simmer for no more than 30 seconds.
  • Take them out and run cold water on them until they are cool enough to peel. Reserve one peach and cut the other ones into 1 inch cubes.
  • Put the cut-up peaches with the honey, the lemon juice and the water in a saucepan and simmer for about 30 minutes until they are soft and part of the water is absorbed.
  • Add the saffron threads and cook an additional 10 minutes.
  • Finally, add the reserved peach, cut into ¼ inch cubes.
  • Pour in a bowl, cover with plastic wrap, pressing it against the compote to create an airtight seal and refrigerate until ready to eat.
  • Ready to eat!
Keyword cookies, Dessert, peach

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