Raspberry-Amarettini

Name: Raspberry-Amarettini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 3 Protein (Gr. M); 300 g ground almonds (with skin); 300 g Sugar; 1 TABLESPOON liquid honey; 4 Drops of bitter almond aroma; 100 g Icing sugar; 50 g Raspberry jam (without seeds); baking paper; 1 Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

3 Protein (Gr. M)
300 g ground almonds (with skin)
300 g Sugar
1 TABLESPOON liquid honey
4 Drops of bitter almond aroma
100 g Icing sugar
50 g Raspberry jam (without seeds)
baking paper
1 Freezer bag

Directions

1
Knead the egg whites, almonds, sugar, honey and flavour with the dough hooks of the mixer. Cover and chill for about 30 minutes.
2
Line two baking trays with baking paper. Shape the dough into about 50 balls the size of a cherry. Roll in icing sugar. Place them on the baking trays with a little distance between them (they run a little bit apart during baking).
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Use a round wooden spoon handle to press small depressions into the balls. Stir the jam until smooth, fill into a freezer bag.
4
Cut off a small corner. Pour jam into the dough hollows.
5
Bake in a hot oven for about 15 minutes one after the other. Remove from the oven and allow to cool briefly. Then remove from the tray together with the paper. Let it cool down.