These are essentially almond biscuits with raspberries, they are crispy, but the inside is soft, very tasty. These pyramids can be supplemented with whipped cream to make it even tastier and more tender.
It is necessary
- - 200 g of almonds;
- - 1 cup of sugar;
- - 1 glass of raspberries;
- - 1/2 cup flour (glass volume 250 ml);
- - 2 egg whites;
- - 3 tbsp. tablespoons of butter.
Instructions
Step 1
Set the oven to warm up to 200 degrees in advance, otherwise you will have to wait for it to warm up with a ready-made dough for almond pyramids.
Step 2
Grind the almonds into flour, grind it together with granulated sugar. Mix with plain flour, butter and 2 tablespoons of cold water. Beat the egg whites slightly, send to the same mass, knead the dough. You should have a fairly soft consistency.
Step 3
Coat a baking sheet with oil. Using a spoon, place the finished dough in the form of not very large cakes on a baking sheet. Put in the oven, bake at the specified temperature for 12-15 minutes, then cool the finished mini-cakes.
Step 4
Sort out the berries of fresh raspberries, remove the leaves, rinse it. Of course, frozen can also be used, but it is better to take fresh. Defrost the frozen berries beforehand, drain all the juice that has emerged, otherwise the pyramids will "flow" with it.
Step 5
Now it remains to collect the pyramids: put the raspberries on the almond cake, cover with the second cake, put the berries on top again. Decorate the finished almond pyramids with raspberries with powdered sugar, you can add whipped cream.
