Producing the dough
Open the egg, separate the yolk and the egg white. Set aside the egg whites, they will be needed after outdoing the cookies. Quickly make a smooth dough out of the ingredients.
Almond coins
Shortcrust dough
250g
flour
50g
grated almonds
200g
butter
80g
icing sugar
20g
vanilla sugar
1 teaspoon
of baking soda
1 pinch
of salt
1 pinch
of lemon flavour
50g
almond flakes
1 tablespoon of
water
80g
apricot jam
100g
1 piece
energy
1993 kJ
329 kJ
475 kcal
78 kcal
fat
29 g
4.9 g
saturated_fat
15 g
2.4 g
carbs
45 g
7.4 g
sugars
20 g
3.3 g
protein
6.8 g
1.1 g
salt
0 g
0 g
Almond coins
description & times
Tender almond biscuits combined with almond flakes offer some extra crunch. Two pastry halves are assembled with apricot jam. These biscuits stay fresh for about six weeks in a well sealed can.
Letting cool
Put the shortcrust pastry on a floured plate and refrigerate it for 30 minutes.
Rolling out the pastry
Sprinkle the work surface with some flour. Place one third of the dough, press it flat, sprinkle it with a little flour and flatten the dough evenly using a rolling pin until it's four millimeters thick.
Cutting out coins
Cut out the almond coins with the cookie cutter. Immerse the mold in flour again and again, so the dough will dissolve more easily from the mold.
Adding almond flakes
Mix the egg white with a tablespoon of water, brush the almonds with the mixture and sprinkle them with some almond flakes. Bake them in the oven on the medium rack for 8 - 12 minutes.
If the biscuits begin to turn coloured on the edge, they are done.
Filling with jam
Bring the jam to a boil, place it in a disposable piping bag or a freezer bag and remove the corner. Turn half of the biscuits over and strain the jam on top. Put an unfilled almond coin on it.
Almond coins
Put the almond coins in a cookie tin and seal it well. The biscuits keep fresg if stored cool and dry for about six weeks.
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