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Ako vam ostane belanjaca iskoristite ih u ovom jednostavnom receptu
Sastojci
125 g mljevenih lješnjaka
125 g mljevenih badema
75 g šećera
1 vrećica vanilin šećera
3 belanjca
Jos potrebno
75 g šećera
1. Lješnjake malo prepeći u rerni, pa ih samljeti. Pomešati ih sa bademima, šećerom i vanilin šećerom. Dodati belanjca pa sve dobro izmešati (ja sam to uradila mikserom) i za pola minute gotovo!
2. Prekriti folijom i staviti u frizider najmanje 12 sati da odstoji. Ja sam ostavila preko noći, bilo je tu josš koji extra sat.
3. Malom kašikom vaditi smjesu i praviti loptice, uvaljati ih u šećer, pa redjati na pleh koji je obložen papirom za pečenje. Peći u predhodno zagrijanoj rerni na 180 C, 12-15 minuta ili kad počnu rumeniti gotovi su (treba da ostanu svetli).
Posluživanje
Pečene amaretto keksiće prohladiti na žici, kad su skroz ohladjeni spremiti ih u limenu kutiju i čuvati do nedelju dana (ako ne nestanu pre). Što duže stoje to postaju mekši...koliko se sećam od ove mere dobije se 25-30ak keksića, otprilike veličine orasa u ljusci.
Amaretti
Crispy on the outside and slightly chewy inside
Ingredients
125 g ground hazelnuts
125 g ground almonds
75 g caster sugar
3 free-range egg whites
1tsp vanilla sugar
Method
1. Combine the nuts and 100 g of the sugar in a large bowl. Add the egg whites and mix well. Cover the bowl with the cling film and chill for 12 hours, or overnight (or until the mixture is firm).
2. Preheat the oven to 180C. Lane a baking sheet with parchment paper.
3. Put the remaining 75 g sugar in a shallow dish. Using two teaspoons, form small balls of the nut mixture and drop them into the sugar. Shake the dish to coat the balls evenly, then place them on the baking sheets, spacing them well apart.
4. Bake in the oven for 12-15 minutes, until golden brown. Leave to cool slightly then serve or store in an air-tight container for up to a week.
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