Abricotines, almond cookies
For my first recipe, I chose these wonderful French cookies made of almonds, egg whites and apricot jam.
- Mix powdered sugar with ground almonds and flour and set aside. Whisk the egg whites, then add the granulated sugar and whisk well. Spoon by spoon, add the dry mixture to the beaten egg whites, taking care not to set, cut with a spoon through the mixture, constantly turning the bowl.
- Preheat the oven to 180 C. Line the baking tray with baking paper. Pour the mixture into a syringe bag for decoration and squeeze circles of 2 cm. Reduce the temperature to 170 C. Sprinkle the cookies with almond leaves and bake for no more than 15 minutes so as not to darken too much and dry out. Leave ready to cool and then sprinkle with powdered sugar. Spread a little apricot jam on each other and mix with ungreased cookie.
Abricotines should now be put in a box and left in the refrigerator for at least 12 hours before serving. Raspberry jam can be used instead of apricot jam.