- Butter - 50 Grams (For dough)
- eggs - 3 pieces (for dough)
- sugar - 0.5 Glass (For dough)
- almonds - 150 Grams (For the test)
- flour - 0,75 Glass (For the test)
- peeled walnuts - 100 Grams (For cream)
- gelatin - 1 teaspoon (For cream)
- fat cream - 150 milliliters (for cream)
- of powdered sugar - 150 Grams (For cream)
- sugar - 2 items. spoon (For cream)
The almonds should be lowered for 4 minutes. in boiling water, then throw back to a colander, allow to cool, then remove the kernels from the kernels. Chop the almonds into powder. Separate yolks from proteins. Rice yolks together with butter and also sugar in a homogeneous mass. Whip the whipped cream into a thick foam. In a bowl with ground yolks, fill in the chopped almonds and flour. Mix Mix the whipped whites and mix them again very gently. Heat the oven to 180 ° C. Protect cover, greased with oil, parchment. To put almond dough on one and a half st. l. at a great distance from each other. Using a small rolling pin or a bottle filled with water, roll out the dough to form thin round cakes, sprinkling a little with flour. Align the edges. Place the baking tray in the oven. Bake for 4 minutes. Turn off the oven and, taking the cakes from the oven one at a time, quickly twist them into tubes. This can be done only while the cakes are hot, so work better with gloves. Make a cream. Cut the walnuts. Gelatin soak in a small amount of warm boiled water, then squeeze. Beat cream with powdered sugar in a magnificent foam. Without interruption, add nuts and gelatin Then immediately turn off the mixer. Put the cream in a culinary bag, fill them with tubes.
Servings: 12