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
Dough
Icing
How it's done
Dough
Using the whisk on a mixer, beat the eggs and sugar in a bowl until the mixture becomes lighter in colour. Add the almonds and all the other ingredients up to and including the rosemary, mix, combine to form a firm dough. Cover the dough and chill for approx. 1 hr.
Balls
Shape the dough into approx. 40 walnut-sized balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball. Leave the balls to dry at room temperature for approx. 6 hrs. or overnight.
Bake
2-3 mins. in the centre of an oven preheated to 250 °C. As soon as the balls start to melt, remove them from the oven. Allow to cool slightly, leave to cool completely on a rack.
Icing
Pour the cake icing into a small bowl, dip the balls in the icing, place on a sheet of baking paper. Sprinkle with dessicated coconut, insert a sprig of rosemary into several of the balls, leave to dry.
| Shelf life: | Store in a tightly sealed tin for approx. 3 days. |
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