Italian almond cookies aren't something we make every day, but if there's a recipe with which we can make it easily and the end result is delicious, then we're all for it.
Ingredients
400 grams of ground almonds (almond powder)
120 grams of protein
120 grams of sugar
40 grams of finely chopped orange peel (without the white part)
5 grams of baking soda
Half a teaspoon of citrus blossom water
1 teaspoon of almond extract
260 grams of sugar
60 grams of water
Instructions:
1) Grind the dry ingredients (almond powder, sugar, baking soda and orange peels) in a food processor.
Transfer to a bowl and add the extracts.
2) In a small cauldron, bring the sugar and water to a boil up to a temperature of 120 degrees.
Pour over the almond mixture, mix well and add the egg whites until a uniform and smooth mixture is obtained.
Put in the refrigerator overnight until a stable mixture is obtained.
3) Roll the dough into balls the size of a ping pong ball (about 2.5 cm).
Wrap the balls in sugar and then in powdered sugar, and place in a pan.
Heat the oven to 200 degrees and bake for 10 minutes (until the cookie comes out a little soft on the inside), only after it has cooled completely.
4) Transfer to an airtight container.
Itzik Shabot is a confectioner who specialized in the leading institutions in Paris and Israel and in the past was the owner of the patisserie "Nuna" in Yehud, and worked in the kitchens of reputed culinary institutions.
These days he is working on a unique baking book that combines baking and music, reveals baking recipes that are easy and fun to make and connects the products to familiar songs through stories and inspiration.
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