Almond and poppy seed biscuits
Published on 6 December 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
120 g skinned almonds
200 g sugar
20 g flour
2 egg whites
Poppy seeds
Salt
I grind the almonds very finely with the sugar.
I add flour and mix well.
I whisk the whites stiff with a pinch of salt.
I gently mix the almonds into the whisked whites.
I put the mixture in a piping bag.
I pipe little rosettes, spaced apart as they spread, on a parchment-lined tray.
I sprinkle with poppy seeds.
I bake at 160°C for 12/15 minutes until lightly coloured.
I let them cool slightly, remove from the tray and cool on a rack.
120 g skinned almonds
200 g sugar
20 g flour
2 egg whites
Poppy seeds
Salt
I grind the almonds very finely with the sugar.
I add flour and mix well.
I whisk the whites stiff with a pinch of salt.
I gently mix the almonds into the whisked whites.
I put the mixture in a piping bag.
I pipe little rosettes, spaced apart as they spread, on a parchment-lined tray.
I sprinkle with poppy seeds.
I bake at 160°C for 12/15 minutes until lightly coloured.
I let them cool slightly, remove from the tray and cool on a rack.
Original source: https://incucinaconlilly.com/2014/12/06/biscottini-alle-mandorle-e-semi-di-papavero/
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