Master chef
Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.
Utensils
Apron
baking paper
Baking tray
Bowl
Fork
Knife
Measuring cup
Mixer
Oven mitts
Pan
Paring knife
Rolling pin
Rubber spatula
Scissors
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
Cutting board
Cookie cutters
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Biscuit dough
Place the egg whites and salt in a measuring cup, beat until stiff using the whisk on a mixer. Gradually add the icing sugar, continue to beat until the egg whites turn glossy.
Finely chop the chocolate, mix with the almonds and cinnamon in a bowl, add to the egg whites.Combine to form a dough using a rubber spatula.
To shape
Roll out the dough in batches to approx. 1 cm thick between two sheets of baking paper, cut out stars, place on a baking tray lined with baking paper. Cover and chill for approx. 1 hr.
To bake
Approx. 5 mins. per tray in the centre of an oven preheated to 240°C. Remove from the oven, leave to cool completely on a rack.
To decorate
Melt the cake icing in a hot bain-marie,stir until smooth, drizzle the icing over the biscuits with a spoon. Sprinkle with sugar pearls,leave to dry.
| Shelf life: | Keep in an airtight tin for approx. 3 weeks. |
|---|---|
| Tip: | Dip the cutter in sugar each time so that the dough is less likely to stick and the biscuits have a lovely sugary finish. |
| Tip: | Once rolled out, the dough can be chilled, making it easier to cut. |
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