CLEMENTINE SOUP WITH ALMOND BISCUITS
Clementinsoppa med mandelbiskvier
Serves 4
0.8 cup white wine
0.3 cup sugar
½ vanilla pod
2 tablespoons Maizena
2.4 cups fresh clementine juice
Almond biscuits:
3½ oz almond paste
0.3 cup sugar
egg white
Preheat the oven to 437F.
Bring wine, sugar and split vanilla pod to a boil and boil for 10 minutes. Stir Maizena with some cold water and thicken the soup. Cool. Beat the juice into the soup and allow to cool in the fridge.
Almond biscuits:
Grate the almond paste and mix it with sugar. Add the egg white until you have a smooth mixture. Drop or pipe out tiny biscuits (this batch should make about 100) on a paper-lined baking plate and bake for 5 to 8 minutes.
Serve the soup with almond biscuits and a dab of whipped cream.
Enjoy!
Bella
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