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1 lb of blanched almond
4 ounces of corn starch
Maraschino cherries
1 egg white
1 each lemon zested
1 drop of almond extract
1 teaspoon of baking soda
1 lb of powered sugar

Almond cherries cookies


Fine grounding the blanched almonds in a food processor until almost become a paste and the almonds start to become oily. Place the almond compost in a large bowl add first 8 ounces of powered sugar, the corn starch with the zest of the lemon and the teaspoon of baking soda, mix. Add the egg whites and then form a 2 ounces ball, and rolled into a sheet pan with the rest of the powered sugar, make a cavity and place the maraschino cherries in the middle. Bake the cookies for 14 minutes at 200 F then let it cool down, dusted with powered sugar.

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