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Print Recipe
Almond Biscuits Recipe
I wanted some cookies today. But with claim. To as in expensive confectionery. That pile - relying on your own taste. Do you think it worked?
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Pour almonds with boiling water, after 5 minutes drain the water and clean the almonds from the skins. Microwave for 1 minute. Grind into flour. Mix sugar, almonds and flour (half the volume), add oil and grind into crumbs.
    Pour almonds with boiling water, after 5 minutes drain the water and clean the almonds from the skins. Microwave for 1 minute. Grind into flour. Mix sugar, almonds and flour (half the volume), add oil and grind into crumbs.
  2. Add the egg and knead the dough.
    Add the egg and knead the dough.
  3. Gradually pour the remaining flour and kneading, to ensure that the dough was soft, not tight. You may need a little less flour.
    Gradually pour the remaining flour and kneading, to ensure that the dough was soft, not tight. You may need a little less flour.
  4. The finished dough is wrapped in film and removed in the freezer for half an hour.
    The finished dough is wrapped in film and removed in the freezer for half an hour.
  5. After half an hour, take out the dough, roll out into the reservoir and cut out the circles.
    After half an hour, take out the dough, roll out into the reservoir and cut out the circles.
  6. Put to bake in the oven heated to 200 degrees. Bake quickly-5 minutes, do not miss!
    Put to bake in the oven heated to 200 degrees. Bake quickly-5 minutes, do not miss!
  7. Meanwhile, prepare the cream. Beat the cream with powder and add mascarpone.
    Meanwhile, prepare the cream. Beat the cream with powder and add mascarpone.
  8. Gelatin soaked in a tablespoon of water, then a little warm to dissolve and pour into the cream. Put it in the fridge for five minutes. The cream should grab a little to keep the shape and did not creep into the finished biscuits.
    Gelatin soaked in a tablespoon of water, then a little warm to dissolve and pour into the cream. Put it in the fridge for five minutes. The cream should grab a little to keep the shape and did not creep into the finished biscuits.
  9. Now there were mere trifles-to put cream on one Galeta, to cover the second. Top biscuits lightly lubricate the remnants of the cream to powder and cocoa kept.
    Now there were mere trifles-to put cream on one Galeta, to cover the second. Top biscuits lightly lubricate the remnants of the cream to powder and cocoa kept.
  10. Cream I missed, and it is clear, all the products took the eye. You can make a double portion or put less cream. I came out three biscuits put the remains of the lemon Kurd.
    Cream I missed, and it is clear, all the products took the eye. You can make a double portion or put less cream. I came out three biscuits put the remains of the lemon Kurd.
  11. With a sheet of paper, powdered sugar and cocoa powder, apply the pattern.
    With a sheet of paper, powdered sugar and cocoa powder, apply the pattern.
  12. Here is what beauty.
    Here is what beauty.
  13. Bon appetit!
    Bon appetit!

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