Yo-Yo Cookies Draft

How I make it

Dough

1. In a stand mixer with the dough hook, beat the eggs for about 2 minutes.

2. Add the sugar and baking powder, then right away the oil. Knead for about 7 minutes until even.

3. Gradually add the flour and keep mixing until the dough is smooth and sticky.

4. Set aside for about an hour, then shape the dough into balls.

Syrup

1. Simmer the water and sugar over low heat for about 50 minutes. Add the lemon juice toward the end.

Filling and frying

1. In a food processor, blend the almonds, sugar, butter, almond extract and rose water until even.

2. Set aside about a quarter of the mixture for the almond cream.

3. Flatten the dough balls slightly, place some filling in the center and seal well.

4. Deep-fry in a pot of oil until golden, then lift out into a bowl.

5. Dip the cookies well in the syrup and coat them in coconut right away.

Almond cream

1. In a food processor, blend the reserved almond mixture with the heavy cream and cream cheese (or crème fraîche) until airy and smooth.

2. Refrigerate until serving.

Serving

1. Arrange the cookies in a bowl or on a platter and pipe the almond cream alongside.