these little french cookies taste like a spongy cookie like a Amaretti morbidi biscuit. if you dont like apricot jam they can be made with raspberry jam.
the method and ingredients is simular to that of a macaron, but they do not have a shiny shell.
they are really easy to make and taste wonderful.
75g confectioners sugar
107g ground almonds
18g cake flour (self raising flour)
3 egg whites
1 tbsp vanilla extract
20g granulated sugar
40g sliced flaked almonds
confectioners sugar to dust.
in a large bowl sift and combine the ground almonds and flour and confectioners sugar.
in another clean bowl add the egg whites and whip to a foam, they once they are white and frothy add the granulated sugar and vanilla and whip till firm stiff peaks.
using a spatula fold the meringue mixture with the almonds/flour mixture and fold to combine, working up the sides of the bowl and bringing it into the centre, while turning the bowl.
once the mixture is smooth.
preheat the oven to 350f/180c
transfer the batter place into a piping bag fitted with a round nozzle, pipe small disks on to a baking sheet lined with parchment,
sprinkle the almonds over the top, lower the oven to 340f/170c and bake for 12-15 minutes.
once cooked remove from oven and let cool, dust with icing sugar.
turn every other biscuit over and add some apricot jam on the shells, then sandwich the turned shells on top.
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