John Myers
Cookies: Tender Almond and Nut Biscuits
The perfect cookies: tender almond and nut biscuits recipe with a picture and simple step-by-step instructions.
- 4 piece Egg white, fresh – egg yolk processed in http://www./rezept/501627/Plaetzchen-Orangenquadrate.html
- 250 g Sugar
- 1 pinch Salt
- 1 tablespoon Lemon juice
- 100 g Ground hazelnuts
- Couverture or chocolate icing
- Colorful sugar pearls
- Coarsely ground almonds
- Beat the egg whites with sugar, salt and lemon juice for half an hour (!). Give the mixer or food processor a little break every now and then so that they don’t overheat.
- Now stir the ground nuts into this stiff, shiny mass.
- Preheat the stove to 130 degrees circulating air and line two to three trays with baking paper or foil.
- Fill the protein mass into a piping bag with a large nozzle and squirt swabs onto the tray. Bake for 30-35 minutes.
- Melt the couverture in a water bath and, once they have cooled down completely, immerse them in the chocolate. Immediately afterwards place one half in the sugar pearls and the other half in the coarsely chopped almonds. Let dry on baking paper or foil.
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