Peanut flowers with baked walnut foam

Ingredients for 1 servings:

• 300 g flour
• 2 tbsp peanut butter, really thick spoonfuls
• 1 pinch of salt
• 150 g butter or margarine
• 80 g brown cane sugar, ground as finely as possible
• 2 egg whites
• 1 pinch of salt
• 150 g powdered sugar
• 50 g walnuts, ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicate biscuits with a hint of walnut flavor, makes about 30 biscuits

Knead all ingredients into a smooth dough and roll out on a floured surface to a thickness of approximately 4-5 mm. Caution: The dough will tear slightly, so you’ll need a bit of finesse to press the cracks together. I used a flower cutter. Place the cookies on a baking sheet lined with parchment paper. I needed three sheets. For the icing, beat two egg whites with a pinch of salt until stiff peaks form. Then add the powdered sugar while the mixer whips the meringue into a nice meringue. Finally, quickly and evenly mix in the ground walnuts. Transfer the icing to a freezer bag (or piping bag) and place roughly hazelnut-sized dots (a little more) in the center of each cookie. Caution: Always close the opening with your finger, otherwise the icing will continue to leak out! The cookies are baked at 175°C (preheated) for approx. 15 minutes.