Biscuits with almonds and egg whites
Instructions
The doses are for 24 cookies.
Grease and flour 24 boat shaped stencils, long about 9 inches.
Melt the butter in a double boiler, then let it cool.
The more finely chopped the almonds, then put them in a bowl: Add 25 g of icing sugar and flour, made rain down from a sieve, the lemon zest and a pinch of salt.
Stir these ingredients, then add the butter and the egg whites slightly beaten, not mounted; with a wooden spoon, work the mixture in order to have the most homogeneous possible.
Put it in a waterproof canvas pouch with smooth round nozzle and fill the stencils; place them on a plate and place in the oven at 180 degrees already warm for about 20 minutes, until the cookies are golden and cooked.
Check them out then from stencils, enabling them to cool on a wire rack.
Allineateli, posatevi on the table above, Center, a strip of cardstock and spolverizzateli with the remaining icing sugar dropped from sieved; remove the cardboard gently so as not to ruin everything and put the cookies in a suitable dish by rolling.
Are very good and delicate.
Ingredients and dosing for 4 persons
- 250 g of toasted and peeled almonds
- 125 g of fresh egg whites
- 100 g of butter
- 80 g of 00 white flour
- 50 g of icing sugar
- 1 lemon
- Salt
- For stencils:
- Butter
- Stencils