Mushroom biscuits

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Grind the almonds and candied lemon peel finely in portions in a universal chopper. Mix almond mixture, flour, baking powder, spices and salt. Beat 1 tbsp. water, egg, egg yolks and 250 g sugar with the whisk of the hand mixer until foamy. Add butter in pieces. Add flour-almond mixture and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and let it rest for about 4 hours

2. 2

   Roll out the dough on a floured work surface to a thickness of about 5 mm and cut out about 20 mushrooms (about 5,5 cm x 7 cm), about 20 double mushrooms (about 4,5 cm x 7 cm) and 15 small mushrooms (4,5 cm x 5,5 cm), kneading and rolling out the dough again and again. Put the biscuits on 3 baking trays lined with baking paper. Bake the large mushrooms in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) one after the other for about 15 minutes and the small mushrooms for 8-10 minutes. Take out the biscuits and let them cool down on a cake rack

3. 3

   Bring 100 g sugar and 5 tablespoons water to the boil once and chill for about 20 minutes. Spread the biscuits with the syrup and let them dry for about 20 minutes. Stir lemon juice and 50 g icing sugar until smooth and brush the mushroom umbrellas with it. Leave to dry for approx. 20 minutes

4. 4

   Let beetroot juice and 200 g sugar simmer in a small pot for about 5 minutes until it has thickened. Brush the mushroom umbrellas quickly with the red syrup (if the syrup becomes too firm again, bring it to the boil again). Let the biscuits dry for about 2 hours. Stir 1 egg white and 175 g icing sugar until smooth, fill in a freezer bag, cut off a small corner and decorate the mushrooms as you like. Let the biscuits dry again for about 30 minutes

5. 5

   waiting time 7-8 hours

Nutrition Facts

KCAL
110 kcal

CARBS
20 g

FATS
3 g

PROTEINS
1 g