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Raffaello almond biscuit – a step-by-step recipe with photos on Cook.ru

1

Sponge cake products should be at room temperature.

2

Let's make the dough. Squirrels are separated from the yolks. Beat the protein in a separate bowl until lush foam (about 1 minute). After that, we add sugar in parts and beat the mixture to dense peaks (about 7 minutes more). Beat the yolks separately with a pinch of salt and almond extract until the mixture grows and whitens.

3

Sift wheat and almond flour twice through a sieve to saturate with oxygen.

4

Introduce whipped egg yolks into the protein mixture and mix gently with a silicone or wooden spatula until the mass is combined. Next, pour the sifted flour into the egg mixture and mix the dough until smooth.

5

In a pre-prepared form (recommended diameter 20-22 cm.), Pour the dough and put in the oven, preheated to 170 degrees.

6

Bake the biscuit until dry with a toothpick, focusing on your oven. Remember that the first 20-25 minutes of baking the oven cannot be opened, otherwise the biscuit will fall off and will not rise.

7

Cool the finished biscuit on a wire rack at room temperature. To evenly distribute moisture, the biscuit can be removed in the refrigerator for the night, having previously wrapped it with cling film. This step is optional! Ready-made biscuit can be used immediately after cooling as the basis of cakes, pastries or as an independent dish for tea.

Categories:   Diet recipes

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