- sugar - 1/2 cup (plus 2 tablespoons)
- sifted flour - 1/2 cup
- egg whites large - 2 pieces
- vanilla - 3/4 teaspoons
- ghee - 1/4 cup
- fatty cream - 1 glass (whipped cream)
- sugar - 2 items. spoons (whipped cream)
- vanilla - 1 teaspoon (whipped cream)
- fresh strawberries, blueberries and raspberries - 1 To taste
1. In a bowl, mix the flour with sugar. Beat in egg whites with vanilla and add to the flour. Add the butter and whisk until smooth. Cover and refrigerate for 30 minutes. 2. Clear and cut berries. Preheat the oven to 175 degrees. 3. Put 1 tablespoon of dough on the prepared baking sheet and, using a small spatula, gently level it. It should be about 10 cm in diameter. Add another 3-4 tablespoons of dough to the baking tray, leaving the distance between each biscuit about 7 cm. 4. Bake for 10-15 minutes until the edges turn golden brown and the center light brown. Allow the liver to cool on the baking sheet for 30 seconds, then put it on the counter and let it cool for another 30 seconds before forming. 5. You can give the liver any shape using a rolling pin, cups, spoons, etc. Allow the liver to cool completely before serving. Store cookies in an airtight container. 6. In a bowl mixer whip the cream and sugar together at high speed. Add the vanilla and beat into a thick foam. Decorate the cooled cookies with whipped cream and berries. 7. If desired, the cookies can be rolled with a tube.
Servings: 10-12