Almond Cookie

I definitely built up my hand muscles piping these almond cookies.

The shape was a bit difficult to pipe at first but practice made almost perfect and they came out great.

Here’s the recipe (yield: 1600g)

Ingredients:

Almond flour	670 g
Granulated Sugar	631 g
Corn Syrup	39 g
Egg whites	246 g
Raspberry or Apricot Jam	100 g (approx.)

Method:

1.       Gather all ingredients and equipment.

2.       Scale ingredients.

3.       Combine all ingredient except jam.

4.       Pipe into small S’s using a 821 star tip.

5.       Bake in a 350°F oven until golden brown.

6.       Allow to cool, fill with jam and sandwich them together.

7.       Finish with powdered sugar.

This cookie really makes up for its simple method with the piping.