Blackberry bird's nest cookies

Blackberry bird's nest cookies

Total: 50 Min. | Active: 35 Min.
Nutritional value / piece: 49 kcal
, Fat: 2 g
, Carbohydrate: 6 g
, Protein: 1 g


28 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 rolled shortcrust pastry (approx. 32 cm in diameter)

Almond paste

1 fresh egg white
1pinch salt
2tbsp sugar
60g shelled ground almonds
1pinch vanilla paste

To fill

3tbsp blackberry jam

To decorate

icing sugar to dust
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How it's done


Roll out the pastry. Using a cutter, cut out approx. 28 circles (each approx. 5 cm in diameter). Place on a baking tray lined with baking paper.

Almond paste

Beat the egg white with the salt until stiff. Add the sugar and continue beating until the egg white turns glossy. Carefully fold the almonds and vanilla into the egg white using a rubber spatula. Transfer the mixture to a piping bag with a round nozzle (approx. 8 mm in diameter) and pipe nests onto the pastry bases.

To fill

Stir the jam, transfer to a disposable piping bag, cut approx. 1 cm off the tip, pipe the jam into the nests.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

To decorate

Dust the nests with icing sugar.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.


Beating egg whites

Beating egg whites

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