Mohnbusserl cookies

Category: Confectionery
Kitchen: german
Mohnbusserl cookies

Ingredients

Egg whites 3 pcs
Lemon juice 0.75 tbsp. l.
Sugar 150 g
Almond 190 g
Poppy 90 g (I reduced it to 40 g)
Corn starch 22 g
Lemon zest
Raspberry jam 165 g
For glaze (optional)
White chocolate 130 g
Milk 20 ml

Cooking method

  • 1. Beat whites with lemon juice until stiff peaks. Gradually add sugar (1-2 tbsp. L.), Beating without stopping until the mass becomes smooth.
  • 2. Fry the nuts (I replaced walnuts) in a pan and grind on a blender to a coarse fraction (not to crumbs). Cool nuts, mix with starch (I replaced potato), zest (did not add) and poppy seeds (from 40 g, leave 1-2 tablespoons for dusting).
  • 3. Gently mix the proteins with the nut mixture. Cover the baking sheet with paper, draw circles of the desired diameter (I have a diameter of 6 cm, after baking it increases slightly), turn the paper over with the back side (the contours will be enlightened, and the ink will not get into the cookies). Use a pastry bag to deposit the cookies. I left large pieces of walnut, so I used the bag without a nozzle.
  • Mohnbusserl cookies Mohnbusserl cookies
  • 4. Bake in a preheated oven at 1300From about 40 minutes (the author of the recipe suggests baking for 15 minutes at 1500C, then dry for 1-2 days at room temperature).
  • 5. Chill the cookies, combine in pairs with jam (I replaced it with red currant jam). Caution! The cookies are very fragile!
  • Mohnbusserl cookies Mohnbusserl cookies
  • 6. Optionally decorate with chocolate icing. To do this, melt the chocolate (I have white with coconut) in a water bath with milk, cool (so that the glaze thickens a little). Dip the edge of the cookie into the icing and leave to dry.
  • Mohnbusserl cookies
  • Mohnbusserl cookies
  • Mohnbusserl cookies

The dish is designed for

11 pcs

Time for preparing:

1 hour 20 minutes

Cooking program:

stove, oven

Note

You can not grease the cookies with anything - it's also very tasty + maximum crunch! You can just bake with nuts (no poppy seeds). It is better to coat with jam before serving - it loses a little crunch! But in general, the combination is very pleasant - poppy-nut crunch + sour jam + delicate white chocolate
A source - 🔗

lu_estrada
Alexandra, lovely cookies! Well, we liked it very much
nila
Alexandra, the recipe is interesting, I'll probably take it to your bookmarks. Although, as for me, the combination of almond and poppy flavors is a little confusing.
kol5369, you have only 3 posts on the forum and these 3 posts give links to an outside resource. The last post leads directly to the straight line not the order however
Isn't it easier to bring the recipes to which you are giving links to our forum, and then many forum users will be able to use them.
Pulisyan
Lovely ladies, thank you very much for your attention!
Quote: nila
slightly confused by the combination of almond and poppy flavors
Nelya, if you are confused, you can simply not add poppy or sprinkle a little on top. I often cook just meringue with nuts - it's very tasty, it looks a bit like a Kiev cake. I like no poppy better. Although in combination with jam and white chocolate, poppy seeds do not interfere with almonds ...
nila
No no! Still, I would like to try the recipe in this form first and only then make a decision for myself whether this combination of products is suitable for me.

and to me please

Galleon-6
Pulisyan
Elena,

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