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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

  1. Soften the almond cookie paste with egg and Lemon raspel.
  2. Pipe rosettes onto a greased tray with a fluted piping nozzle. Ensure the cookies are quite thick and equally sized.
  3. Place a candied cherry onto the piped cookies and let them dry overnight.
  4. Bake the cookies quickly with moderate bottom heat. This will keep them nice and moist.
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