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Almond cherry cookie
Delicious almond biscuits finished with biggareauxs.
ca. 220°C
ca. 10 min
Ingredients
2.000 gr
Damco almond ‘weespermop’
300 gr
Whole egg
10 gr
Lemon raspel
InstructionsPrintDownload PDF
- Soften the almond cookie paste with egg and Lemon raspel.
- Pipe rosettes onto a greased tray with a fluted piping nozzle. Ensure the cookies are quite thick and equally sized.
- Place a candied cherry onto the piped cookies and let them dry overnight.
- Bake the cookies quickly with moderate bottom heat. This will keep them nice and moist.