Almond Plate with Dip for Christmas
Almond plate with dip for Christmas is a recipe with fresh ingredients from the baked goods category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 egg whites
- 1 tsp lemon juice
- a pinch of salt
- 200 g sugar
- 250 g ground, trimmed almond kernels
- 1 tbsp Cornstarch
- 0.5 tsp cinnamon (to taste)
- 50 whole peeled almonds
- 200 g Sour Cream
- 30 ml vanilla liqueur
Instructions
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1.
Preheat the oven to 180°C with fan and top heat. Beat the egg whites with lemon juice, salt and sugar until stiff peaks form and all sugar has dissolved into a white glossy, firm mass.
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2.
Mix the almonds with cornstarch and cinnamon and fold into the meringue. Fill a piping bag fitted with a large round tip and pipe 50-60 small heaps onto a baking sheet lined with parchment paper at 3 cm intervals. Place one almond on each heap and press lightly.
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3.
Bake the cookies in the preheated oven for 25–30 minutes. Remove, lift immediately from the tray and cool on a wire rack. Whip the sour cream until creamy and season with liqueur. Serve with the cookies.
