Gourmets know that there are ingredients that seem to be specially made for each other. So the taste of macaroons is ideally complemented by the slight sourness of cherries. Cherries soaked in rum make it possible to turn this children's delicacy into an adult dessert.
It is necessary
-
- Amaretti with cherries
- 2 1/4 cups peeled, unroasted almonds
- 2/3 cup sugar
- protein from 2 large eggs;
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/4 teaspoon pure vanilla extract
- 30 glazed cherries
- soaked in rum.
- Cookies with almonds and cherries
- 50g whole almonds;
- 50 g dried cherries;
- 100 g soft butter;
- 2 tablespoons of powdered sugar;
- 100 ml dark rum;
- 175 g wheat flour:
- 100 g icing sugar.
Instructions
Step 1
Amaretti with cherries
Grind the almonds with the sugar in a food processor. Achieve a fine grind. Remove the egg white in advance. It should be at room temperature. Whisk the protein and salt until soft peaks with an electric mixer, gradually increasing the speed, reduce the speed of the mixer to a medium and pour sugar in a thin stream. Raise the rpm to maximum and beat the egg whites until stiff peaks. Add ground almonds and a mixture of vanilla and almond extract to the proteins.
Step 2
Line a baking sheet with baking paper. Preheat oven to 170C. Place 30 balls of almond dough, 2.5 centimeters in diameter, each, through a baking bag, at a distance of about 2 centimeters from each other. Garnish each cookie with a cherry berry. Bake the cookies until golden brown, about 25 minutes.
Step 3
Cookies with almonds and cherries
Slice dried cherries into strips and soak in rum beforehand. Preheat the oven, place the almonds on a baking sheet covered with baking paper and cook for 5-10 minutes, until they turn pale golden in color. Whisk together butter, sugar, a spoonful of rum and a pinch of salt, then add flour and knead the dough. Dry the cherries. Chop the almonds into large pieces and stir into the dough with the cherries.
Step 4
Gently roll out the dough on a well-floured surface 4-5mm thick and cut out cookies about 3-4cm in diameter with a cookie cutter. Spread the cookies on a baking sheet with baking paper and freeze for 20-30 minutes in the freezer. You can leave frozen cookies in the freezer for up to 2 months and bake as needed.
Step 5
Bake the cookies in the oven at 175 ° C for about 20 minutes, these cookies will not turn golden - don't wait until then. Place cookies on a wire rack and sprinkle with powdered sugar while still warm. The powdered sugar will melt and create a white crust. Dust in the powder extremely generously so that the cookies are completely white. You can store such cookies in an airtight container for no longer than 2 days, then it loses its appearance and taste.
