Almond blossoms

Name: Almond blossoms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 55
Ingredients: 250 g + 2 tablespoons (20 g) + some flour; 125 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated zest of 1 organic lemon; 125 g cold butter/margarine; 1 egg + 2 fresh egg whites (size M); 100 g Icing sugar; 75 g finely ground almonds; 150 g red jelly; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 55

250 g + 2 tablespoons (20 g) + some flour
125 g Sugar
7-10 Tbsp Salt
7-10 Tbsp grated zest of 1 organic lemon
125 g cold butter/margarine
1 egg + 2 fresh egg whites (size M)
100 g Icing sugar
75 g finely ground almonds
150 g red jelly
baking paper

Directions

1
Knead 250 g flour, sugar, 1 pinch of salt, lemon zest, fat in pieces and 1 egg first with a hand mixer, then briefly with hands until smooth. Cover and chill for approx. 30 minutes
2
Beat 2 egg whites and 1 pinch of salt until stiff. While continuing to beat, pour in icing sugar. Fold in 2 tablespoons of flour and almonds. Pour into 1 piping bag (small perforated spout), cool
3
Roll out the dough on a little flour to a thickness of approx. 3 mm, cut out flowers (approx. 5 cm Ø). Place on baking sheets lined with baking paper. Spray a tuff with the macaroon mixture on each flower. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 15 minutes. Immediately press a hollow into each macaroon tuff with the handle of a wooden spoon. Cool down. Warm the jelly and fill in