Flour 516, 3875 sugar, almonds 1935, eggs (whites) 1550. Out of 100 pcs. 65 g.
Almonds to sort, sift, mix with sugar and egg whites (1/3) and mince two or three times, add the remaining whites and, stirring, heat to 40-45°.
Cooled to 20° ground almond mix with sifted flour. From the pastry bag through a tube with a diameter of 15 mm to squeeze the round cakes on a sheet of paper or on a greased and floured baking tray at some distance from each other, because when baking the cakes spread out. Almond cake bake at a temperature of 150-160°C.
91 Flour, sugar 456, 304 almonds, eggs (whites) 182, 76 butter, vanilla powder 1, almonds for decoration 30, 30 candied fruit for decorating, sugar syrup 46. Output 1 kg 100 pcs.
Prepared almonds mixed with sugar (50% of the norm) and egg whites (50% of the norm), mince 2-3 times. The mass is heated to 40 °C and cool, stirring occasionally.
Then add the rest of the products and whisk for 8-10 minutes. The finished dough put in a pastry bag and a tube through a gear to release the small figures in the pan, greased and lightly floured. After baking, glaze with sugar syrup.
Decorate cookies halves of almonds or pieces of candied fruits.