| Cook Time | 30 minutes |
| Servings |
Ingredients
- 50 gram Butter cool
- 50 gram Almond ground
- 250 gram Sugar
- 2 pieces Chicken eggs
- 1 tablespoon Water (cold boiled)
- 150 gram Flour
- 2 tablespoons Gelatin
- 1 glass Sugar
- 30 ml Water
Ingredients
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Instructions
- Prepare the dough: Cold butter cut into cubes and whisk in a blender with almonds until crumbs, add yolks and cold water and continue to whisk, add flour and knead the dough, roll into a ball and put in the refrigerator for at least an hour (I had a day).
- Prepare The Marshmallows: From sugar and water boil syrup (until soft ball), gelatin to soak in water, to he swollen, on 30 minutes. When gelatin swell, add it to the syrup and whisk all at medium speed mixer until thick foam, add the proteins and continue to whisk to the mass was thick and viscous, whisk for at least 10 minutes Molds, better silicone, sprinkle with powder and spread them in marshmallow mass, and put to dry for 2-5 hours in a cooled oven, well, or in a dry place, marshmallow turns tender, melting in the mouth.
- Let's go to the cookies: The dough is rolled into a layer. Glass cut out mugs, spread on a baking sheet, oiled with butter, and can be on parchment. Bake cookies at 200* about 15-20 minutes. Marshmallows cut in half. When the cookies have cooled, take one, put on top of marshmallows and other cookies close, and - voila-cookies ready. Enjoy your tea !!!!!
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