Almond Pastry - Mandelbakelse

ALMOND PASTRY

Mandelbakelse

6 pastries

2 egg whites

0.4 cup sugar

1.7 oz chopped almonds

1½ tablespoon almond liqueur,

e.g. Amaretto

Decoration:

0.8 cup heavy cream

1 tablespoon almond liqueur

1.7 oz crushed almonds

0.6 oz dark chocolate

fresh mint or lemon balm

Preheat oven to 347F.

Beat egg whites and sugar in a bowl to a meringue. Gently stir the chopped Almonds into the meringue. 

Grease 6 aluminum pastry tins and divide the meringue in them. Bake on a plate in the middle of the oven for about 20 minutes. Spoon the almond liqueur over the pastry shells and allow to cool.

Beat the cream and flavor with almond liqueur. Roast the crushed almonds in a hot frying pan without fat, while stirring. Allow to cool on a plate. Grate the chocolate. Pipe Almond cream onto the pastries, sprinkle with almonds and grated chocolate and top with mint or lemon balm.

Enjoy!

Bella