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Almond cookies and raspberry macaroon way

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Prep time:
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For biscuits.
- 2 eggs.
- 115 g flour.
- 1/2 packet of yeast.
- 30 g butter.
- 80 g white chocolate.
- 75 g sugar.

For the filling:.
- 125 g flour.
- 75 g cornflour.
- 1 egg.
- 5 cl of milk.
- 15 cl of condensed milk.
- 5 cl of raspberry syrup.
- 100 g of sugar.
- 1 teaspoon of bitter almond.


Mix the flour and cornstarch in a bowl .
Add the egg and mix (at. drummer) then add sugar, condensed milk, milk and almond extract until a homogeneous paste with no lumps .

Place the mixture in the refrigerator .. < br />
Preheat your oven to 180 ° C (gas mark 6) .
In a bowl, mix the flour. yeast and eggs. Add sugar without overworking .

Melt the chocolate in the butter over low heat, stirring constantly .

Add the chocolate and mix preparation quickly .

Divide the dough resulting in small molds (preferably silicone or buttered and floured) and bake at 180 ° C for 15 min .
Then let cool for at least 30 min.

Then take small moldspaper and arrange the buttons as: a biscuit (flat face in the middle), a trim and another biscuit spoon over .
As the filling is liquid, add around. macaroons for the biscuit absorbs the flavors of the filling .

Serve fresh macaroons and good tasting!

Notes: You can optionally add flour or cream to make more consistent pad!


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