Recipe for 4 silicon sheets of 15 round moulds
recipe for soft almond cookie
INGREDIENTS AND PREPARATION
Ingredients
120 g hazelnut powder
120 g almond powder
360 g icing sugar
120 g flour
240 g egg whites
60 g eggs
240 g tempered hazelnut butter
100 g Mount Gay® rum 55% vol.
Step
Mix ingredients separately.
Keep refrigerated for minimum of one hour.
Pipe in moulds. Sprinkle with flaked almonds.
Bake at 180/200°C for 10 to 12 minutes.
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