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Almond cakes recipe according to the USSR gost. Macaroons according to GOST

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My husband loves these cookies, and finally I'm showing them to you! It is very simple to prepare, but you will recognize the taste, no doubt about it. These are the same cookies in accordance with GOST, which were sold in buffets and canteens. Simple and delicious, precisely because nuts are included.
Attention! An important addition.
The consistency of this dough is runny, but not runny, it can be compared to a pancake dough. When you pour it on a baking sheet, it sits in a heap, which spreads quite quickly into a flat cookie.
Important! Remember the size purchased cookies... It's big, right? This amount of dough is for 10 cookies. Place 10 purchased macaroons in your mind on a baking sheet (they hardly fit, right?). Place the dough from the cornet into the center of each intended cookie, it will flow, and there will be a gap between the cookies.
In order for the dough to spread evenly, it is advisable to squeeze it vertically from the cornet, and rather quickly.
A good way is to place cookies directly on the scales on greased and floured baking paper sheets, weighing a tenth of the prepared dough. Then transfer the pieces of paper to a baking sheet - and into the oven! There, the cookies are baked, do not spread, but rise. If you want more cracks, bake at a higher temperature.

Dough:
120g almonds
230g sugar
3 small squirrels
30g flour

a baking sheet greased with butter and floured
preheat the oven to 180C

You will need 120g of regular (not roasted) almonds.

It must be ground in a cobine into fine grains.
Pour in 230 g of sugar and add 3/4 of three small proteins (not whipped). If possible, weigh the proteins - all you need is 100g, and at the moment - 75g.

Thoroughly process the resulting mixture with a blender again.

Add remaining proteins.

Warm up the mixture to a temperature of 36C until the sugar crystals dissolve (you can warm it up to 30C, or you can even up to 40C, but 36C is convenient because this is our body temperature and it is easy to determine without a thermometer).

Add 30g flour, stir and place 10 cakes on greased and floured paper.

Bake at 190C for 17 minutes.

Light almond cakes are a healthy and delicious dessert. You can prepare them quickly and easily using a fairly simple products... The main thing is to find good recipe... This is what we will share today.

Almonds are often mistakenly referred to as walnuts, but this is not entirely true. Almonds are a seed, just like an apricot seed. But it contains a lot of useful vitamins and nutrients. For example, almond seeds are high in protein, fatty acids, calcium, vitamin E, and even essential oils... These fragrant bones help to improve sleep, digestion and, due to the abundance of phosphorus, have a beneficial effect on the brain.

This recipe is considered the simplest of all the options. And the absence of oil, yolks, which contain harmful cholesterol, and wheat flour make these almond cakes almost dietary.

We need:

almonds - 200 g
chicken egg whites - 2 pcs.
powdered sugar - 160 g

Since our recipe does not involve the use of ordinary wheat flour, you need to prepare your own, more useful one - almond. To do this, fry the almond seeds in a pan and grind in a coffee grinder to a state of flour.

Mix the proteins with powdered sugar and beat with a mixer until a strong foam. Stir in freshly ground flour with a spatula. The mixture should be like an oily gruel. Send the finished dough to the refrigerator for half an hour.

Place small cakes on a baking sheet covered with parchment using a pastry bag or spoon. Preheat the oven to 170 degrees and send the cakes to bake until golden brown. This usually takes 10-15 minutes.

Almond cakes go well with milk, yogurt, tea.

Tyrolean pastries

Tyrolean almond cakes are great recipe dessert in case of a solemn tea party or a dinner party. Agree, the very name of the dessert is already intriguing and predisposing.

So, let's get from the refrigerator:

egg whites - 2 pcs
almond flour - 150 g
raisins - 75 g
dark chocolate - 75 g
sugar (sand) - 80 g
vanilla
salt to taste
lemon zest - 1 tsp
rum or other strong alcoholic beverage- 1 tbsp
cinnamon - 1 tsp
flour - 100 g (wheat)
lemon juice - 2 tablespoons
coconut flakes

The first step is to prepare the almond flour. See the recipe above. Then beat the whites with salt until white... Then add sugar and beat further until firm foam.

Grate chocolate and send to proteins. Pour cinnamon, vanilla, lemon zest, juice, the rest of sugar, raisins and almond flour there. Stir the mixture with a whisk, but lightly so that the foam does not shrink, and pour the rum into it.

Using a teaspoon, place the dough balls 5-6 cm in size on a baking sheet lined with parchment. hot oven bake for 15 minutes.

Glaze recipe:

cocoa - 2 tablespoons
oil drain. - 3 tablespoons
condensed milk - 3 tablespoons

Melt butter in a saucepan, add cocoa to it, pour in condensed milk. Stir the mixture and boil, but do not overcook. If the icing is too stringy, you can add a spoonful of milk or clean water to it.

Dip the finished cakes in the icing on one side, put on a plate and sprinkle with coconut. As soon as the frosting hardens, the dessert can be served!

For the same cakes, you can make lemon icing. It also goes well with the almond flavor and gives its own special aroma.

For this you will need:

oil drain. - 50 g
powdered sugar - 1.5 cups
lemon juice - 2 tablespoons

Soften the butter and beat with a whisk with powdered sugar. At the end, pour in the lemon juice. Dip almond cakes in this icing and send them to the refrigerator.

No baked almond cake

This is probably the easiest recipe as it doesn't require baking.

shortbread cookies - 400 g
condensed milk - 250 ml
oil - 100 g
cocoa - 4 tsp
almonds - 200 g

Crumble the cookies and place in a bowl. Kill the almonds with a blender and add to the liver. Pour in condensed milk, add butter and cocoa. Mix everything and form balls. Send to the refrigerator for solidification. If desired, you can dip in any suggested glaze.

Video recipe for making almond cakes

Small almond cakes

Wonders are made from this simple mixture in the oven. It is laid out with a teaspoon in small paper tins and baked. Initially, the mixture rises, but since there is no flour in it, it falls back down and takes the form of a small almond cake. For a change, you can use ground Brazil nuts instead of almonds.

Ingredients for making small almond cakes:
For 30-35 servings you will need:

Ground almonds - 125 g.
Oil - 90 g.
Powdered sugar - 90 g.
Apricot jam
Double cream, whipped with sugar to taste

Cooking method small almond cakes:

1. Mix the butter and sugar and gradually stir in the ground almonds.
2. Spoon the mixture into small paper tins. Bake at 180 C. 10-15 minutes until golden brown.
3. When the cakes are cool, remove them from the paper molds.
4. Before serving, fill the cakes with good quality apricot jam and decorate with whipped cream using the star attachment.

Almond cheesecakes

In the XVII - XIX centuries. it was customary to call cakes or small cakes that contain neither cottage cheese nor cheese.

Ingredients for making almond cheesecakes:
For 10 servings you will need:

Blanched Almonds - 125 g.
Blanched bitter almonds - 3 pcs.
Water - 1 teaspoon
Powdered sugar - 125 g.
Double cream - 1 tbsp a spoon
Protein, whipped well - 2 pcs.

Cooking method almond cheesecakes:

1. Crush plain almonds and bitter almonds with water, add sugar, cream and egg whites.
2. Mix everything quickly, put in small tins and bake for 20 minutes in the oven at 180 C.

Enjoy your meal.

Incredible, delicate, delicious, macaroons - a delicious treat! We have selected cooking recipes that will definitely please.

Almonds (do not peel) - 120 g
Wheat flour - 30 g
Egg white (100 g) - 3 pcs
Sugar - 230 g

Do not peel or fry the almonds, grind them into flour.

I had ground almonds, so you can safely take ready-made almonds.

Mix with sugar.

Here I will make a reservation that the cookies are very sweet. If you don't like cloying, try reducing the amount of sugar.

Add egg whites (NOT whipped), stir. This is best done in a saucepan.

Stir well, you can use a mixer.

Put the pan on a low heat and bring the mass to body temperature (about 36 degrees), this is easy to determine: if the dough does not burn your finger, but is warm, then you can remove it. Remember to mix thoroughly.

Add flour, stir.

It turns out a thin dough.

Heat the oven to 190 degrees.

Cover the baking sheet with baking paper, grease the paper with oil and sprinkle with flour - for fidelity. Lay out large enough circles (diameter - about 4-5 cm) with a cornetic or spoon. Leave some space between the cookies as they will creep slightly when baking.

Bake for about 15-17 minutes, do not overexpose! The cookies should be lightly browned.

Remove the cookies from the baking sheet only after they have cooled FULLY!

Recipe 2: almond flour cookies (step by step photos)

We offer you a recipe with a photo of making macaroons step by step.

Sugar - 180 grams;
Egg whites - 3 pieces;
Powdered sugar - 130 grams;
Almonds - 150 grams;
Butter - 30 grams;
Flour - 40 grams.

We take 150 grams of nuts. Grind them to a very fine state. It is better to grind with a blender or coffee grinder, so that the consistency of the product looks more like flour. Then, during cooking, it will be evenly distributed and give the great taste that we all want to get. It is very important that the blender is dry, otherwise all the nuts will stick to the wall.

Pour sugar into the ground nuts (some people prefer to use Brown sugar, it is considered much more useful).

We take three eggs, separate from the yolk in a separate cup.

Add the egg white to the mixture and beat with a mixer for about 2 - 3 minutes. It is important to obtain a homogeneous foamy mass. Transfer the resulting mixture to a saucepan or any deep container that is not afraid of fire. We put on the stove, mix from time to time. We are waiting for the product to start bubbling and foaming, but you need to be careful enough.

Make sure that the sugar does not start to burn. Otherwise, the cookies will turn out tough, with lumps.

Gently add the sifted wheat flour while continuing to stir. Reduce the heat for best results. It is very important to get a not too thick and not too liquid mass. In consistency, the dough should resemble pancake dough.

Preheat the oven to 180 degrees. While our oven is preheating, take out the baking sheet and put the permanent baking paper on it. We put the butter in the microwave for 15 - 20 seconds to melt. Lubricate the paper with oil. Using a spoon or pastry bag, lay out ready dough... The shape of the cookies can be very different (it all depends on the imagination of the pastry chef), but the easiest is the shape in the form of a circle.

It is important to leave space between the cookies so that they don't stick together. The approximate diameter is 3-6 centimeters (some people prefer to make cookies with a size of five rubles, so they look much more interesting and children love them very much).

We send the baking sheet with almonds to the oven for 15 - 20 minutes. It is important that our pastries take on a delicate golden hue and can be taken out. Sprinkle with powdered sugar, let cool for 30 - 40 minutes. Now our cookies can be served.

Depending on your taste, you can add some ingredients. Many people like to pour melted chocolate on the finished dessert, add coconut flakes for a more exotic taste.

Recipe 3: how to make macaroons

Classic macaroons are perfect for your evening tea. The texture of the dough is appetizing, tender and crunchy. This pastry is very flavorful due to the freshly ground almonds. Even a novice hostess can make such cookies.

Flour - 400 g
Sugar - 150 g
Butter - 200 g
Eggs - 3 pieces
Almonds - 170 g

We put aside 30 pcs. almonds for decoration. Grind the rest of the almonds with a blender.

Pour the set nuts with boiling water for 2-3 minutes. Then we peel them.

Grind butter, sugar and eggs in a container.

Add chopped almonds, mix.

Gradually add flour to the mixture, kneading the dough.

Let the resulting dough stand for 10 minutes.

Grease the baking sheet with a thin layer of vegetable oil.

We form a ball from the dough, press the peeled into it almonds and put on a baking sheet.

When all the cookies are formed, you need to let it stand on a baking sheet for 5-7 minutes. At this time, turn on the oven to heat up to 180 ° C.

Bake the cookies in the oven for 20 minutes.

Let the finished baked goods cool and serve.

Recipe 4: homemade almond cookies

Here is one of the options - delicious, crumbly and aromatic. Such fragrant and tasty cookies will appeal to everyone, both for a holiday and for the simplest tea party.

Flour 150 grams
A pinch of salt
Butter 125 grams
Sugar 50 grams
Almonds 30 grams (chopped)
Egg 1 piece

Cut the butter into small pieces.

The last step in preparing the dough is to mix all the ingredients.

We bake for 8-10 minutes in the oven at 180 degrees. All is ready!

Recipe 5: macaroons in flakes (with photo)

Nothing complicated, it takes very little time to cook, and you will get pleasure guaranteed. The biscuits are soft immediately after baking, but crunchy and crumbly very quickly. This is if you bake on a baking sheet. If you use tins, the edges are crispy and the middle remains soft (this will increase the baking time).

170 grams of almonds
3 eggs
4 tbsp. tablespoons of sugar
40 grams of flour
almond flakes for sprinkling

If you, like me, have unpeeled almonds, then pour boiling water over it for 3-4 minutes.

Then drain the water, now press on the nut - it is very easy to peel off the skin. Almonds need to be dried, it's easier in the oven for 6-8 minutes at a temperature of 60 degrees.

Grind the almonds with a blender. Be sure to add a little sugar to prevent the greasy crumbs from clumping.

The finer you are, the more uniform the cookie structure will be.

We take the eggs, separate the whites from the yolks. Beat the yolks well with sugar.

We combine the yolk mass with almond flour, knead thoroughly.

Add flour and mix well again.

Beat the whites and carefully combine with the almond-yolk mass.

The consistency of the dough is fluid, but not liquid. Using a pastry bag or just with a spoon, put small balls of dough on a baking sheet (preferably on oiled parchment). Leave more distance between the cookies - the dough will spread.

I put part of the dough into molds. Sprinkle with almond flakes on top.

Preheat the oven to 180 degrees and bake for 30-40 minutes. The longer you bake, the drier the cookies will be.

These are the macaroons I made.

Recipe 6: nut cookies with almonds (step by step)

Wheat flour top grade 200 g
Butter 120 g
Sugar 80 g
Ground almonds 50 g
Chicken egg 1 pc
Baking dough 1 tsp

Combine butter and sugar.

Add the egg.

Beat in a blender.

Add ground almonds.

Mix.

Pour in flour and baking powder.

Knead the dough.

Wrap in plastic and refrigerate for 1 hour.

Roll out the dough into a 0.5 cm thick circle.

Cut out the cookies.

Place the cookies on a baking sheet and place in the freezer for 15 minutes.

Apply a drawing with a wooden skewer. Bake at 180 degrees for 15 minutes.

Recipe 7, step by step: macaroon according to GOST

Roasted almonds 120 g
Egg white (or 3 cat. C1 proteins) 100 g
Sugar 230 g
Butter for greasing parchment
Flour 30 g

We need unpeeled and roasted almonds. Therefore, if you bought dried almonds, fry the almonds in a pan or oven. Add to a coffee grinder or blender grinder.

Grind nuts well.

Add granulated sugar.

And ¾ part of the egg whites.

Stir.

Whisk the mixture with a blender. Then add the remaining quarter of the egg whites.

The resulting almond mixture must be heated to a temperature of 40 degrees to dissolve all the sugar. I heated in a water bath, stirring constantly.

Add 30 g of sifted flour (this is about 2 tablespoons with the top, but it is better to measure it more precisely).

Stir.

If you want cookies of the same size as purchased, then divide the dough into 10 parts and put on parchment from a pastry bag, then the cookies will be more or less regular in shape. I decided to make the cookies a little smaller and didn't bother with the bag. Therefore, I spread it with a tablespoon, from which the dough dripped. I got 14 pieces.

Grease the parchment well butter and sprinkle with flour. Honestly, with flour and butter, or just with butter, the cookies in both cases were not easily removed from the parchment.

Step 1: prepare the nuts.

Place in a clean, dry blender bowl the right amount unpeeled, raw almonds. Grind the nuts into small crumbs or until they are like flour. If you've purchased shredded almonds, this will make your first step a lot easier. Either way, pour the almond crumbs into a deep bowl.

Step 2: combine all the ingredients.

Now take three chicken eggs and separate the yolks from the whites into separate bowls. To make cookies, you only need egg whites, and you can use the yolks for any other at least delicious dishes... In a bowl of nuts, add the required amount of sugar, mix the dry ingredients with a tablespoon until smooth and add the proteins to them.

Using a mixer, stir the ingredients until smooth for 2 - 3 minutes turning on the kitchen appliance at medium speed. Beating the dough components until fluffy is not worth it, because of this, during heating, the protein may curl. Preheat the oven up to 190 degrees Celsius.

Step 3: prepare the almond dough.

Transfer the lightly beaten nut mixture to a heavy-bottomed saucepan using a wooden kitchen spoon or spatula. Place the container on the stove, turned on at the middle level, and heat the liquid mass up to 36 - 38 degrees. The correct temperature can be easily checked by touching the dough, it should be warm and not scalding your fingers, but if you have a pastry thermometer, it will be even easier for you to determine the right temperature. While heating, stir the liquid mass constantly with a wooden kitchen spoon so that it does not stick to the bottom of the pot.

When the nut mixture is at the temperature you want, remove the pan from the stove using a kitchen towel and add sifted wheat flour into the liquid mass. Knead the dough thoroughly so that there are no flour lumps.

Step 4: bake almond cookies in accordance with GOST.

Line a large non-stick baking sheet with baking paper. Now take a regular plastic bag, cut off one of its sealed ends with scissors, and place the almond dough into the bag using a tablespoon. Gently squeeze the dough onto a baking sheet, thus forming small round cookies with an approximate diameter up to 4 - 5 centimeters. Leave some space between the cookies as they will increase in size during baking.

To smooth out any unevenness, dip a baking brush in a little ordinary running water and lightly brush over all the cookies. Then put the baking sheet with your product in the preheated oven on 15 - 17 minutes and bake the cookies until a light light beige blush.

After the required time has elapsed, remove the baking sheet with flour products from the oven, let them cool slightly and then, using a kitchen spatula, transfer the cookies to a metal grate, on which they can rest and cool completely until room temperature... In the meantime, prepare the next batch of macaroons and brew your favorite tea or coffee.

Step 5: serve almond cookies in accordance with GOST.

Macaroons according to GOST served at room temperature. Immediately after cooking flour product allow to cool completely, since everyone knows that hot food very bad for the stomach. Then the sweet rounds are transferred to a large dessert dish... You can savor this yummy with any drink. These cookies go great with aromatic vanilla or green coffee as well as with herbal or fruit teas. Although children prefer to feast on these cookies with fruit yogurt, milk or sweet kefir. Enjoy! Bon Appetit!

- - GOST almond cookies are very sweet, so if you are not a fan of sugary sweetness, you can reduce the amount of sugar to taste.

- - If you are not sure about your baking sheet and oven, you can grease for reliability baking paper vegetable or butter and sprinkle with a little wheat flour.

- - If you deviate a little from the GOST standards, then you can add baking powder to the dough for splendor, because eggs do not always raise the dough enough, you can also add, vanilla sugar for a deeper aroma, and of course whole almond nuts, they will significantly improve the flavoring effect.

- - After cooking, you can sprinkle the cookies with powdered sugar if you wish.

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