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Preheat oven to 350°F.
In a large bowl crush cookies to make a powder, add almond
flour and 3 tbsp of Vermont Cultured Butter Unsalted. Mix
thoroughly creating a crumbly dough. Press the mixture evenly
into the bottom of a 9-inch springform pan. Cool in refrigerator
30 minutes.
Peel and thinly slice apples. Cook in a pan with 2 tbsp Vermont
Cultured Butter Unsalted until caramelized. Let cool and then
place on the top of the cookie dough.
In a large bowl mix sugar, egg yolks, Vermont Crème
Fraîche and Vermont Fromage Blanc. In a small bowl beat
egg whites until stiff adding a pinch of salt. Carefully fold egg whites
into the mixture and spread on top of the apples.
Bake 40 minutes 350°F. Cool overnight.
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- 12 chocolate cookies
- 1 cup almond flour
- 5 tbsp Vermont Cultured Butter Unsalted
- 2 golden apples
- 1/4 cup sugar
- 4 egg yolks
- 1/4 cup Vermont Crème Fraîche
- 2 (8oz) containers
Vermont Fromage Blanc
- 4 egg whites |
