Sastojci: 290 g blanširanog bademovog brašna, 200 g šećera, 90 g belanaca (od 3 jajeta), 2 kašike marmelade od kajsija, 3-5 kapi amareto likera od badema ili ekstrakta gorkog badema, ¼ kašičice soli, 1 kašičica ekstrakta vanile, 1-2 kašike kore pomorandže, 1-2 kašike kore limuna, za preliv - 1 belance, 150 g seckanih badema, šećer u prahu.
Priprema:
1. Umutite belanca minut ili dva ručno ili električnim mikserom, dok ne postane penasto.
2. Dodajte so, ekstrakt badema ili liker od amareto badema i ekstrakt vanile. Mešajte dok se ne sjedini.
3. U posebnoj posudi pomešajte bademovo brašno, šećer i koru pomorandže i limuna.
4. Dodajte umućena belanca i džem od kajsija u smesu od badema i sjedinite špatulom.
4b. Dodati bademovo brasno i sjediniti.
Testo treba da bude lepljivo, ali ako vidite da je. Uopšte ne drži oblik, potrebno je dodati još bademovog brašna. Dodajte koliko god je potrebno da biste dobili testo koje je lepljivo, ali se može obrađivati. Ovo će se verovatno desiti ako sameljete bademovo brašno krupnije ili ako imate više belanaca.
5. Zagrejte rernu na 160 °C (325 °F) i obložite pleh papirom za pečenje.
6. U manjoj posudi ili tanjiru, mutite belanca nekoliko sekundi viljuškom samo da ih razbijete.
7. Stavite seckane bademe na tanjir, tako da možete uvaljati masu od badema u njih.
8. Pripremite i posudu sa prosejanim šećerom u prahu.
9. Uzmite kašiku pripremljenog testa i rukama ga oblikujte u oval ili krug. Ako je smesa previše lepljiva, navlažite dlanove vodom ili belancima.
Sada lagano uvaljajte testo u belanca, da se navlaži.
10. Stavite kolačić na bademe, pritisnite ga i uvijte u krug, tako da bademi prekriju ceo kolačić.
11. Uvaljajte kolačić u šećer u prahu.
12. Stavite kolačić na pripremljeni pleh, ostavljajući malo razmaka između.
Ponovite sa ostatkom testa.
13. Ili možete napraviti valjak prečnika 2,5 cm do 3 cm. Uvaljajte ga u belanca, a zatim u šećer u prahu. Umočite nož u šećer u prahu i isecite kolačiće od 0,7 cm. Ali nećete imati bademe sa svih strana kolačica.
14. Pecite oko 20-25 minuta. Bademi će biti blago prepečeni i zlatni spolja.
15. Ostavite ih da se ohlade na rešetki.
Napomene:
1. Možete koristiti kupljeno blanširano bademovo brašno ili napraviti svoje mlevenjem celih ili seckanih blanširanih badema u procesoru za hranu ili seckalici.
2. Možda ćete morati da koristite više bademovog brašna ako ste sami mleli svoje, ili ako su vam belanca bila jako velika, ili ako je kišovit dan i ima puno vlage u vazduhu.
3. Možete koristiti i marmeladu od pomorandže.
Ingredients: 290 g blanched almond flour, 200 g sugar, 90 g egg whites (from 3 eggs), 2 tbsp smooth apricot jam, 3-5 drops amaretto almond liqueur or bitter almond extract, ¼ tsp salt, 1 tsp vanilla extract, 1-2 tbsp orange zest, 1-2 tbsp lemon zest, for topping - 1 egg white, 150 g slivered almonds, powdered sugar.
Preparation:
1. Whip the egg whites for a minute or two by hand or with an electric mixer, until you get soft peaks.
2. Add the salt, almond extract or amaretto almond liqueur and vanilla extract. Mix until combined.
3. Combine the almond flour, sugar and the orange and lemon zest in a separate bowl.
4. Add the whipped egg whites and the apricot jam to the almond mixture and fold it together with a spatula.
4b. Add almond flour and combine well.
The dough should be sticky, but if you see that it doesn't hold the shape at all, you need to add more almond flour. Add as much as you need to get a dough that is sticky but workable. This will probably happen if you grind your almond flour coarser or if your got more egg whites.
5. Preheat the oven to 160 °C (325°F) and line a baking sheet with baking paper.
6. In a smaller bowl or a plate, whisk the egg white for a few seconds with a fork just to break it up.
7. Place the slivered almonds on a plate, so that you can roll the almond mass into them.
8. Prepare also a bowl with sifted powdered sugar.
9. Take a tablespoon of the prepared dough and shape it into an oval or a circle with your hands.
If the mixture is too sticky, dampen your palms with water or egg whites.
Now lightly roll the dough into the egg whites, so it gets wet.
10. Place the cookie on the almonds, press and roll it over and around, so that almonds are covering all of the cookie.
11. Roll the cookie in powdered sugar.
12. Place the cookie on the prepared baking sheet, ĺeaving a little space between.
Repeat with the rest of the dough.
13. Or you can makè a 2.5 cm to 3 cm log. Roll it in egg whites, then roll it in powdered sugar. Dip the knife in powdered sugar and cut 0.7 cm cookies. But you won't have almonds all over the cookies.
14. Bake for around 20-25 minutes. The almonds will be slightly toasted and golden on the outside.
15. Leave them to cool on a wire rack.
Notes:
1. You can use store-bought blanched almond flour or make your own by grinding whole or slivered blanched almonds in a food processor.
2. You may need to use more almond flour if you ground your own, or if your egg whites were really big, or if it’s a rainy day and a lot of moisture in the air.
3. You can also use orange jam.
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