Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bases
Almond paste
To fill
To decorate
How it's done
Bases
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.
| Shelf life: | Store in an airtight container for approx. 1 week. |
|---|
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