Marzipan, grated
|
13 ounces
(375 grams) |
Sugar, granulated
|
2/3 cup
(150 grams) |
Eggs, medium
|
2 whites
|
Cinnamon, ground
|
Pinch
|
Lemon zest, grated
|
½
|
Orange zest, grated
|
½
|
Almonds, sliced
|
1 ¼ cups
(200 grams) |
Cherries, sour:
well drained |
1 1/3 cups
(200 grams) |
- Preheat to 400°F; line a baking sheet with parchment paper
- In a large bowl, add the marzipan, sugar, egg whites, cinnamon, and zests.
- Using an electric mixer, knead until the dough is smooth, about 3 to 5 minutes.
- Spoon the mixture into a paper or plastic cone fitted with a size 12 or 2A round piping tip.
- Pour the almonds into a pie pan.
- Pipe out a 1-inch strip of dough on top of the almonds.
- Place a cherry in the middle, and cover it by piping another strip of dough on top.
- Repeat with remaining dough and cherries.
- Sprinkle almonds on top of each cookie, and form it into a ball by pressing gently around the cherry; transfer the cookies to the baking sheet.
- Bake for 8 to 10 minutes, or until lightly golden; ensure they do not brown.
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