Charming almond pasta with citrus filling decorate any holiday or tea party. From their refined taste it’s unlikely that anyone will refuse, and you won’t lose out by giving guests refreshment. Citrus pasta can be prepared in three colors: green, orange and yellow, adding to each serving of almond dough lime, orange and lemon extracts respectively. For baking, it is better to use silicone mats, cookies on them will rise more evenly. Glue two halves of lime, orange or lemon kurd or jam and enjoy the fragile and aerial texture of a classic french dessert. Share with друзьями: 
Time: 2 час. 30 min. Difficulty: easy. Quantity: 50 cakes. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 3/4 Art. powdered sugar
- 1 tbsp. finely ground almonds
- Proteins 3 large eggs, room temperature
- 1/4 tsp tartar
- A pinch of salt
- 1/4 Art. ultrafine sugar
- 4 drops of green, orange or yellow gel food dye
- 3/4 tsp pure lime, lemon or orange extract
- 3/4 Art. citrus kurd or jam
Recipes with similar ingredients: almond flour, icing sugar, tartar, eggs, orange jam
Recipe preparation:
- Preheat the oven to 160 ° C (or to 150 ° C if the oven is convection). Cover 3 baking sheets with silicone mats for baking. Sift the icing sugar into a large bowl. Intervene almond flour.
- Beat in a mixer bowl with a whisk at medium speed egg whites, tartar and salt until foam appears, for 1 minutes. Increase speed to moderately high and gradually stir in ultrafine sugar until the mixture is strong and brilliant, another 2-2.5 minutes. In the last 15 seconds of whipping add food coloring and extract.
- With a silicone spatula, mix the protein mixture into the almond, turning the bowl a quarter turn and folding the dough. Keep interfering and turning the bowl, scraping the mass off its walls until the dough becomes homogeneous and flows off with blades with a wide tape, no more than 2 minutes (about 60 folding).
- Transfer the dough into a round-tipped pastry bag with a diameter of 0.5 cm. Holding the bag perpendicularly and 1 cm above prepared baking sheets, drop circles with a diameter of 3 cm. (30-35 pieces on a baking sheet). Hit the baking sheets firmly on the table twice to get out of the dough air bubbles. Leave at room temperature, until the dough dries on the surface, 30-40 minutes, in depending on the humidity in the room.
- Place the pasta pan on another pan (double a baking sheet protects cookies from heat). Bake by turning the pan the other side in the middle of baking until the tops of the cookies become shiny and do not rise by 0.3 cm, forming a “leg”, about 20 minutes. Reposition the upper pan on the wire rack and cool completely.
- Repeat the same with the remaining two batches of pasta, baking on a double baking sheet. Lubricate pasta with citrus kurd or jam and fasten in half. The cake will be crispy from above. For a softer texture, glue them and let it brew in 4-12 hours before serving.
