Almond Petit Fours
Happy New Year! Can you believe that we are already over a week into the new year, I hope that you all have had a good start to the year.
I can not say that my start to the year has been brilliant. I got a cold, felt demotivated to get in my kitchen and then when I got into the kitchen things did not go as planned. I think I chose the wrong thing to bake as I felt like these did not hit that little craving spot inside me, maybe I should have done something with chocolate but there was none in the house.
I wanted to make some biscuits that I could try do some piping as I have never really done piping with different nozzles, well any piping in general. I decided to make these little Almond Petit Fours, these are very simple little biscuits that will be great to have with a cup of tea or if you are feeling a little bit peckish.
Piping is definitely something I am going to have to practice a lot especially to get the same quantity of ingredient out each time. I also think that my mixture was maybe to wet to use the nozzle I had chosen as the design did not stay on all of them.
These biscuits are very simple, easy and very quick to make, you don’t even need to pipe them if you didn’t want to. Another thing that I did learn from this recipe was the glaze. I know that you can use an apricots jam but the recipe used warmed milk and sugar that you brush over the top.
(Recipe adapted from LOUISE JOHNCOX – THE BAKER’S DAUGHTER ).
Happy New Year
- 3 egg whites
- 220 g ground almonds
- 100 g caster sugar
- 1/2 teaspoon vanilla essence
- 2 eggs beaten
- glacé cherries quartered
- 2 tablespoons milk
- 4 tablespoons caster sugar
- Preheat the oven to 150°c and line a baking tray with baking paper.
- Lightly beat the egg whites until they just start to become fluffy, add the ground almonds, sugar and vanilla essence. Once all the ingredients have come together add the 2 lightly beaten eggs, this will help soften the mixture into more of a paste.
- Place the mixture into a piping bag with your chosen nozzle and pipe the biscuits onto the tray, place a piece of glacé cherry onto each biscuit. Place in the oven and cook for about 20 minutes or until golden brown (cooking time will vary depending on the size you make you biscuits.
- While the biscuits are cooking make the glaze. Place the milk and 4 tablespoons of caster sugar into a small pot, and bring to the boil, give it a stir to make sure all the sugar has dissolved properly.
- Once the biscuits are golden brown remove from the oven and brush over the glaze, then move the biscuits to a wire wrack to cool.