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
To shape
Frosting
How it's done
Dough
Using a whisk, gently beat the egg whites and salt in a bowl. Add the sugar and vanilla sugar, continue to beat briefly. Add the almonds and all the other ingredients up to and including the cinnamon, carefully mix in using a rubber spatula.
To shape
Roll out the dough in batches between two sheets of baking paper to 7 mm thick. Cut out Christmas trees (approx. 8 cm in diameter), regularly dipping the cutter in a small bowl of sugar. Carefully loosen the biscuits with a spatula, place them on a baking tray lined with baking paper.
To dry
Leave the biscuits to dry at room temperature for approx. 6 hrs. or overnight.
To bake
Approx. 8 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Frosting
Stir the mascarpone and sugar until smooth. Place the cream and matcha powder in a bowl, whisk until the matcha powder has dissolved, fold into the mascarpone using a rubber spatula. In batches, transfer the mixture to a piping bag with a serrated nozzle (approx. 9 mm in diameter), pipe onto the biscuits, transfer the remaining mixture to the piping bag. Top with sugar pearls, dust with matcha powder.
| Shelf life: | Store the baked Christmas trees without frosting in an airtight container. Keep for approx. 2 weeks. Pipe the frosting onto the biscuits a few hours before serving, then refrigerate. |
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