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Cookies: White Almond Heaps with Cranberries

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Cookies: White Almond Heaps with Cranberries

The perfect cookies: white almond heaps with cranberries recipe with a picture and simple step-by-step instructions.

  • 125 g White couverture
  • 100 g Dried cranberries
  • 100 g Almond sticks
  • 100 g Sugar
  • 1 piece Egg from the Christmas baker’s chicken
  • 40 g Flour
  1. Separate the egg and beat the egg whites until stiff.
  2. Cut the couverture into small pieces and melt in a water bath (not over 38 degrees).
  3. Chop the cranberries into small pieces and add to the couverture together with the almond sticks, sugar, egg yolk and flour and stir well.
  4. Fold in the beaten egg white and place small heaps with a coffee spoon (keep your distance, the parts flow apart a little) on a sheet (two sheets) lined with foil or paper and dry at 120 degrees for approx. 45 minutes more than bake.
Dinner
European
cookies: white almond heaps with cranberries

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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