Description
"Colombelle" - a most delicate almond cookie. Its form is in the form of a stylized dove is one of the symbols of Easter. From simple ingredients, patience and inspiration are magical dessert covered with a crispy crust and melt in your mouth. The basis of the test for "dove" and the cooking process is reminiscent of the classic recipe "Ricciarelli" from Siena. Once you try this traditional dessert, I'm indifferent to sweets, remained bewitched them. Repeatedly again and again I tried to reproduce this cookie using different versions of recipes, varying the proportions of the ingredients. I managed to pick up one of the most suitable.
Ingredients
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Almonds
200 g
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Sugar
170 g
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Powdered sugar
40 g
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Candied
8 g
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Egg white
1 piece
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Flour
40 g
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Leavening agent
0.5 tsp
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Flavor
Cooking
As I mentioned above, the ingredients for this dessert are simple, the preparation will take some time, as the dough after the first stage of cooking should "rest" for 12 hours minimum. Using rice flour allows you to make this sweet gluten free. Can use regular flour.
Peeled almonds before grinding it is necessary to dry in the sun or in half-opened oven at 40-50°C for 10-15 minutes. Be careful, he in any case should not fry! When almonds are cool, you can start grinding. If you want you can use ready-made almond flour.
Measure out 150 grams of sugar. In the bowl of a blender put the almonds, sugar and gradually add the candied fruit and adding the flour (not more than 20 grams!), grind these ingredients in "pulsing" mode.
Interrupt if necessary, grinding, almonds, heating up through friction, can select the oil that will complicate the process. If you use ready-made almond meal, you must RUB the sugar with chopped candied fruit (or citrus zest) and mix this compound with almond flour.
Pour the mixture in a convenient container and add almond flavoring. Mix gently.
Cook syrup. Add 20 g of sugar add 7 oz of water, heat on a slow fire, never stirring. Once the sugar is completely melted, immediately remove syrup from heat.
Meanwhile, separately, sift 10 g powdered sugar, 10 grams of flour and baking powder. Mix thoroughly. Add the mixture to the almonds and pour the syrup. Get wet and not very compact mixture. At this stage, as it should be. Cover the container with a damp towel (wet cloth should not touch the dough!) and leave the dough to rest for 12 hours.
After this time you can proceed to the next stage. Whisk egg white until the first bubbles, so that it becomes more liquid. Add it to the almond mixture and knead a compact dough.
Sprinkle with a little work surface with a mixture of starch (or rice flour) and icing sugar and divide the dough into pieces - 20-25 grams. Give them a stylized form of a dove. Half of the test I molded in the form of a dove, the other part in a more classical form Ricciarelli.
Generously sprinkle the bottom part of the "dove" with a mixture of starch and powdered sugar, top with powdered sugar. Lay cookies on parchment for baking. Put "sissy" on a baking sheet and bake in the oven at 140-160°C for 10-20 minutes, very much depends on your oven.
In any case, once on the surface of the cookie cracks, this means it is ready. Cookies should be light and soft on the inside. Again, as soon as cracks, immediately remove cookies from the oven!
Let it cool slightly, then carefully move the cookies to wire racks and leave to cool.
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