- almond paste - 3/4 Cups
- sugar - 1 glass
- salt - 1 pinch
- large egg proteins at room temperature - 2 pieces
1. Preheat the oven to 150 degrees and install the rack in the top and bottom third of your oven. Fix two large baking trays with parchment paper. Mix almond paste, sugar and salt in a food processor, then add the egg whites and mix to a homogeneous consistency. 2. Put the dough into a pastry bag and squeeze a round biscuit into a 8 mm high on the baking tray. Dip your finger into the water and smoothen the bumps on the surface of the cookie. 3. Bake the biscuits in the oven until golden brown, from 15 to 18 minutes. Allow the liver to cool completely and then remove it from the parchment paper. 4. You can make sandwiches from them, smearing one half with jam or chocolate cream and covering with a second half. To make a chocolate cream, mix 90 g of melted chocolate and 1-2 2 tablespoons cream. Cookies can be stored in a sealed container at room temperature for a day or two or frozen for up to one month.
Servings: 10