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Cherry Cream Cones Recipe
|All purpose flour||100 Gram (2/3 Cup)|
|Ground almonds||50 Gram (1/2 Cup)|
|Powdered sugar||100 Gram, sifted (Scant 1 Cup)|
|Almond extract||3 Drop (Adjust Quantity As Per Taste)|
|Cherry jam||225 Gram (2/3 Cup)|
|Whipping cream||300 Milliliter (1 1/4 Cups)|
|Grated chocolate||1 (Slivers)|
Serving size: Complete recipe
Calories 3557 Calories from Fat 1519
% Daily Value*
Total Fat 172 g264.2%
Saturated Fat 102.5 g512.6%
Trans Fat 0 g
Cholesterol 851.5 mg
Sodium 550.7 mg22.9%
Total Carbohydrates 451 g150.2%
Dietary Fiber 13.7 g54.8%
Sugars 355.6 g
Protein 36 g72.3%
Vitamin A 9.7% Vitamin C
Calcium 29.7% Iron 66.2%
*Based on a 2000 Calorie diet
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.