Cherry Cream Cones Recipe
Ingredients
| All purpose flour | 2/3 Cup (16 tbs) (Cookie Dough:) | |
| Salt | 1 Pinch (Cookie Dough:) | |
| Ground almonds | 1/2 Cup (16 tbs) (Cookie Dough:) | |
| Scant 1 cup (100 g) powdered sugar, sifted | ||
| 2 eggs plus 1 egg white | ||
| Few drops of almond extract | ||
| Kirsch | 1 Tablespoon (Filling:) | |
| Cherry | 2/3 Cup (16 tbs) (Filling:) | |
| Whipping cream | 1/4 Cup (16 tbs) (Filling:) | |
| Slivers of grated chocolate | ||
Directions
Grease a large baking sheet.
Preheat oven to 350°F (175°C).
To make cookie dough, sift flour and salt into a medium bowl.
Add almonds, powdered sugar, 2 eggs, egg white and almond extract.
Beat until smooth.
Using the back of a teaspoon, spread 2 teaspoons of mixture into a 5-inch (12.5-cm) circle on greased baking sheet, Repeat with 2 more teaspoons of mixture.
You can bake only two at a time on the baking sheet.
Bake 5 to 7 minutes or until edges of cookies start turning brown.
Repeat until mixture is used up.
As soon as cookies come out of oven, remove them from baking sheet and shape into cones using a cream horn mold.
Cool on a rack.
To make filling, blend kirsch and cherry jam in a small bowl.
Beat cream until stiff.
Place a third of the whipped cream in a pastry bag fitted with a fluted nozzle.
Mix half the jam mixture with remaining whipped cream and use to half-fill cones.
Put a little of remaining cherry jam mixture in each cone and pipe a rosette of cream on top.
Decorate with chocolate slivers.
Preheat oven to 350°F (175°C).
To make cookie dough, sift flour and salt into a medium bowl.
Add almonds, powdered sugar, 2 eggs, egg white and almond extract.
Beat until smooth.
Using the back of a teaspoon, spread 2 teaspoons of mixture into a 5-inch (12.5-cm) circle on greased baking sheet, Repeat with 2 more teaspoons of mixture.
You can bake only two at a time on the baking sheet.
Bake 5 to 7 minutes or until edges of cookies start turning brown.
Repeat until mixture is used up.
As soon as cookies come out of oven, remove them from baking sheet and shape into cones using a cream horn mold.
Cool on a rack.
To make filling, blend kirsch and cherry jam in a small bowl.
Beat cream until stiff.
Place a third of the whipped cream in a pastry bag fitted with a fluted nozzle.
Mix half the jam mixture with remaining whipped cream and use to half-fill cones.
Put a little of remaining cherry jam mixture in each cone and pipe a rosette of cream on top.
Decorate with chocolate slivers.
Chef
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