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 Almond Biscuits Recipe
I wanted some cookies today. But with a claim. To be like in an expensive pastry shop. This pile - rely on your own taste. Do you think it worked?
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Pour boiling water over the almonds, drain the water after 5 minutes and peel the almonds. Preheat in the microwave for 1 minute. Grind into flour. Mix sugar, almonds and flour (half the volume), add butter and rub into crumbs.
    Pour boiling water over the almonds, drain the water after 5 minutes and peel the almonds. Preheat in the microwave for 1 minute. Grind into flour. Mix sugar, almonds and flour (half the volume), add butter and rub into crumbs.
  2. Add the egg and knead the dough.
    Add the egg and knead the dough.
  3. Gradually pour in the remaining flour and knead, making sure that the dough is soft, not tight. You may need a little less flour.
    Gradually pour in the remaining flour and knead, making sure that the dough is soft, not tight. You may need a little less flour.
  4. Wrap the finished dough in a film and put it in the freezer for half an hour.
    Wrap the finished dough in a film and put it in the freezer for half an hour.
  5. After half an hour, take out the dough, roll it into a layer and cut out the circles.
    After half an hour, take out the dough, roll it into a layer and cut out the circles.
  6. We put it to bake in the oven, preheated to 200 degrees. Bake quickly- 5 minutes, don't miss it!
    We put it to bake in the oven, preheated to 200 degrees. Bake quickly- 5 minutes, don't miss it!
  7. Meanwhile, prepare the cream. Whisk cream with powdered sugar and add mascarpone.
    Meanwhile, prepare the cream. Whisk cream with powdered sugar and add mascarpone.
  8. Soak the gelatin in a tablespoon of water, then heat it up a little until dissolved and pour it into the cream. Put it in the refrigerator for five minutes. The cream should grab a little so that it retains its shape and does not spread over the finished biscuit.
    Soak the gelatin in a tablespoon of water, then heat it up a little until dissolved and pour it into the cream. Put it in the refrigerator for five minutes. The cream should grab a little so that it retains its shape and does not spread over the finished biscuit.
  9. Now there are mere trifles left - spread one biscuit with cream, cover the second. Lightly brush the top of the sponge cake with the remnants of the cream so that the powder and cocoa are preserved.
    Now there are mere trifles left - spread one biscuit with cream, cover the second. Lightly brush the top of the sponge cake with the remnants of the cream so that the powder and cocoa are preserved.
  10. I didn't have enough cream, and this is understandable, all the products were taken by eye. You can make a double portion or put less cream. I got three biscuits, laid out the remains of lemon curd.
    I didn't have enough cream, and this is understandable, all the products were taken by eye. You can make a double portion or put less cream. I got three biscuits, laid out the remains of lemon curd.
  11. Using a sheet of paper, powdered sugar and cocoa powder, apply the drawing.
    Using a sheet of paper, powdered sugar and cocoa powder, apply the drawing.
  12. That's the beauty.
    That's the beauty.
  13. Bon appetit!
    Bon appetit!
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