Blackberry bird's nest cookies


Total time: 50m
Preparation Time: 35m

Servings
For 28 piece


Nutritional Information

Contains 49 Kcal, 1g Protein, 6g Carbohydrates, 2g Fat


Ingredients

  • Bases
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
  • Almond paste
  • 1 fresh egg white
  • 2 tbsp sugar
  • 1 pinch salt
  • 60 g shelled ground almonds
  • 1 pinch vanilla paste
  • To fill
  • 3 tbsp blackberry jam
  • To decorate
  • icing sugar to dust

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Instructions

  • Bases

    Roll out the pastry. Using a cutter, cut out approx. 28 circles (each approx. 5 cm in diameter). Place on a baking tray lined with baking paper.
  • Almond paste

    Beat the egg white with the salt until stiff. Add the sugar and continue beating until the egg white turns glossy. Carefully fold the almonds and vanilla into the egg white using a rubber spatula. Transfer the mixture to a piping bag with a round nozzle (approx. 8 mm in diameter) and pipe nests onto the pastry bases.
  • To fill

    Stir the jam, transfer to a disposable piping bag, cut approx. 1 cm off the tip, pipe the jam into the nests.
  • To bake

    Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
  • To decorate

    Dust the nests with icing sugar.
  • Shelf life:

    Store in an airtight container for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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