Whatever you want to call them Mandorlas or Amoretti biscuits these are delicious. It’s hard to remember all the recipes we make at Bake Club; recently I was reminded of these. Over three years now and 40 recipes per term, that’s a whole lot of baking. I’m not good with math, but my hubby tells me that’s 480 recipes I’ve provided for my wonderful Bake Club girlies to get their Bake On.
They’re easy to make, look beautiful and I think they’d be brilliant for any Christmas celebrations. I’ll have them at our 2016 Open Day for you to try, but if you’re feeling the need earlier here’s the recipe. I’d love to hear what you think of them.
These would be brilliant for Christmas too. If you don't like glace cherries why not try something else, an almond would be nice too.
Author: Bec's Table
4 large egg whites
500 g ground almonds
305 g caster sugar
2 teaspoons baking powder
½ teaspoon almond essence, (optional even more if you like marzipan flavour like I do)
100 g icing sugar mixture (for rolling the dough in)
200 g red or green glacé cherries, (or both)
Preheat the oven to 170°C. Line 2 baking trays with baking paper. Beat the egg whites in a bowl with a whisk or fork until foamy.
Combine the ground almonds, caster sugar and baking powder in a bowl. Make a well in the centre and add the almond essence, if using. Add the egg whites gradually, mixing all the time. To mix, use a wooden spoon (scraper or spatula) and begin at the centre of the bowl mixing with a circular motion that gets larger as the ingredients become blended. This method will help to prevent over mixing, which may toughen the dough.
Mix thoroughly with your hand to form a sticky dough. The dough should be firm enough to hold together but not dry. When mixing the dough, use the tips of your fingers as much as you can to keep the dough light.
Roll into walnut sized balls. Roll in the icing sugar mixture to coat and arrange on the prepared trays. Press a glacé cherry into the centre of each biscuit.
Bake for 15 minutes, until risen, cracked and very lightly coloured.
Cool for 5 minutes on the tray before transferring to wire racks to cool completely.
NOTE: for freezing the dough. This dough can be frozen in a log, remove from the freezer the night before you want to bake. Or you can freeze the rolled out balls. Don’t roll in icing sugar or add a cherry to freeze. That won’t work out well for you.
I know it seems like such a pain when a recipe calls for preparing or lining your cake tin. There are so many ways to do it. Some methods are quite precise, although as you know if there’s a quick, easy way to do something I’m up for it. I often use Pan Release. Continue reading “Pan Release, What’s That?”
We made this amazing Tiramisu Cake at our, Amazing Cake, Bake Club Meeting, last term. I loved it, so I’m sharing it.
Yes, Tiramisu Cake, rather than a pudding. A little more elegant don’t you think?
We got the recipe from a cookbook called “The Italian Baker” by Melissa Forti. There’re quite a few good recipes in this one, great addition to any cookbook library. Continue reading “Tiramisu Cake Recipe”
Last term in Bake Club, we made these Amazing Cakes. I thought I’d throw out a bit of a challenge, and the girls loved it. Phew. I’m so proud how these cakes turned out. Some were a huge challenge but even after a bit of cussing, we all deemed them to be brilliant. Continue reading “Amazing Cakes from Bec’s Table Bake Club”
This is such a fun class. Who doesn’t like some kind of lolly? These recipes mimic the shop bought varieties, but with our homemade versions, you know exactly what’s gone into them. Continue reading “Home Made Lolly Class”
I’m always looking for ways to give back to my wonderful students at the cooking school. Without you, I wouldn’t be here.
Therefore I’m looking for expressions of interest. I want to hold a Food Swap Event at the cooking school.
I can only offer entry to people who have done a class at the cooking school at the moment. Our open days can draw a crowd of up to 200 people, and this is more than we’ll be able to handle for a food swap event, especially the first one. Continue reading “New Free Food Swap Event At Bec’s Table”