It’s lunchtime and then it’s tea time. These little gems are a treat for your mouth.
Almond Tea Cookies
Time consuming. Doubled, stuck together and decorated. This is a piped cookie, the consistency of choux paste.
6 oz almond paste
7 1/2 oz sugar
2 to 3 egg whites (2 to 3 ounces depends on paste)
15 oz butter softened (pipeable)
12 oz cake flour
6 oz bread flour —————-> gluten level
1 pinch salt
vanilla extract to taste
almond extract to taste
tempered chocolate to dip edge of cookie
chopped pistachios dip last on wet chocolate edge
1/2 glace cherry
1) Using a mixer slowly combine almond paste, sugar and egg white to soft paste. Stop mixer and scrape bowl.
2) Add softened butter, mix. Add vanilla and almond.
3) Add flour and salt…just til combined.
4) Pipe shape #3 French Star Tube. Don’t overfill pastry bag.
Bake 350º to 375º 10 minutes.
When baked it appears like piped sable, light golden brown.