Almond pulp cookies with strawberry cream
Almond pulp cookies with white chocolate and strawberry cream filling
The almond pulp gives the cookies a slightly nutty flavor that pairs well with the sweetness of the strawberry filling. The cookies are soft and chewy, with a slight crunch from the almond pulp. These cookies taste like heaven and your guests will be thrilled when you serve this dessert.
TIPS
You can add other ingredients to the cookies, such as chocolate chips, nuts, or dried fruit.
30 min (plus time in the fridge)
4 persons
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INGREDIENTS
Strawberry jam
225 g (1/2 pound) strawberries, fresh or frozen cut in little pieces
2,5 dl (1,25 cup) sugar
1 lime fruit (juice)
You can use a store-bought jam in this dessert but homemade is so easy to make and it is so much better.
Cookies
150 g (1/3 pound) almond pulp
1 dl (1cup) sugar
1 egg white
Buttercream
150 g (1/3 pound) softened butter
3 dl (1,5 cup) powdered sugar
1 egg yolk
3-4 tablespoons your homemade strawberry jam
330 g (3/4 pound) white chocolate
RECIPE
1. Put 225 g (1/2 pound) strawberries into a pot
2. Add 2,5 dl (1,25 cup) sugar and juice from 1 lime fruit
3. Cook for about 10 min until the jam become thick, leave to cool
4. Preheat the oven to 180ºC (356ºF)
5. Grate 150 g (1/3 pound) almond pulp
6. Add 1 dl (1/2 cup) sugar and blend
7. Add 1 egg white, little by little and blend well
8. Fill a piping bag and pipe cookies 2,5 cm (1 inch) in diameter on the baking sheet
9. Bake in the middle of the oven for about 10 min and leave to cool
10. Whip 150 g (1/3 pound) softened butter with 3 dl powdered sugar fluffy
11. Add 1 yolk and whip together
12. Add 3-4 tablespoons strawberry jam and blend well
13. Put 1-2 tablespoons of buttercream on each cookie base and distribute evenly
14. Place cookies in the fridge for 15 minutes
15. In the meantime, put a bowl with 330 g (2/3 pound) white chocolate in a pot with hot water and melt chocolate
16. Dip each cookie in the melt chocolate and place in the fridge for 1-2 hours
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