Recipes
Almond Light & Pistachio Light Cookiesby Salvatore Toma
Component 1Almond Light Cookies
Ingredients
| 200 gr | Powdered sugar |
| 700 gr | Soft butter |
| 16 gr | Fine salt |
| 50 gr | Whole milk powder |
| 400 gr | Artisanal Almond Praline 55% |
| 200 gr | Whole eggs |
| 50 gr | Egg White |
| 750 gr | Weak flour |
| 250 gr | Corn starch |
| 10 gr | Baking |
| 15 gr | Baking soda |
| 150 gr | Ground white almonds |
Method
Mix powdered sugar, soft butter, salt, powdered milk and Artisanal Almond Praline 55%, without whipping.
Add the eggs mixed with the egg whites and wait until the ingredients are homogeneous.
Add the powders mixed together (flour-baking-baking soda-starch- almond powder), as soon as they are absorbed, switch off the machine.
Component 2Pistachio Light Cookies
Ingredients
| 200 gr | Powdered sugar |
| 700 gr | Soft butter |
| 16 gr | Fine salt |
| 50 gr | Whole milk powder |
| 400 gr | Artisanal Pistachio Praline |
| 200 gr | Whole eggs |
| 50 gr | Egg white |
| 750 gr | Weak flour |
| 250 gr | Corn starch |
| 10 gr | Baking |
| 15 gr | Baking soda |
| 150 gr | Pistachio powder |
Method
Mix powdered sugar, soft butter, salt, powdered milk and Artisanal Pistachio Praline, without whipping.
Add the eggs mixed with the egg whites and wait until the ingredients are homogeneous.
Add the powders mixed together (flour-baking-baking soda-starch- pistachio powder), as soon as they are absorbed, switch off the machine.
Preparation
Dress by means of a sac a poche with a 12mm diameter star-shaped piping tip on baking trays with baking paper.
Bake at 170°C (open valve) for 16-18 minutes.
Allow to cool down and wrap.
