Macaroons Amadeo

Girls, hello! Today we are going to bake Amadeo cookies. It will take only 20 – 30 minutes of your time to bake, and in the evening with your family, you will enjoy the contrasts … A combination of almonds and sweet powder, crispy and soft, lemon and nutty. It tastes like Mozart sweets, but not quite. Did I come up with the name, why Amadeo? Mozart – sounds like something harsh, abrupt, but here you want lingering sounds … “A – Ma – Dee – oooooo”

Servings: 30

Ingredients

Almond flour – 250 g
Powdered sugar (in the dough 60g; for dusting 150g.) – 210 g
Chicken egg – 1 pc
Lemon zest – 1 piece
Liqueur (amaretto) – 2 tbsp
Vanillin
Water (in syrup) – 1 stack.
Sugar (in syrup) – 0.5 stack.
Pistachios (ground) – 2 tbsp

Directions

Whisk together almond flour, icing sugar, and lemon zest. For this cookie, it is enough to grind the peeled almonds in a coffee grinder, preferably into powder.
Add the egg, a spoonful of liqueur, vanillin, and knead the dough.
It turns out a soft sticky almond dough – marzipan. Separate a small piece of dough and add ground pistachios. The dough will turn into a delicate green color / the photo failed to convey the green color of the pistachios /. Divide the dough into 3 parts, roll into thin sausages.
Slightly flatten the almond dough with your fingers and the pistachio filling on top. We connect the edges of the almond dough, leaving the filling inside.
Cut obliquely into 1×1.5 cm thick cubes. Put on a baking sheet and put in a preheated oven.
We bake at t 180 * in a preheated oven for 10 minutes.
While the cookies are baking, cook the sugar syrup. Boil water with sugar for several minutes, stirring occasionally. Remove from heat, add 1 spoonful of liqueur and vanillin. Dip the hot biscuit sticks into the syrup, literally for 1 minute / in several steps /.
We remove with a slotted spoon and immediately in a hill with powder. Roll well on all sides. It will seem that there is a lot of powder, some of it will be absorbed later. But in general, it is not sweet, because there is very little sweetness in the dough. This method with dipping in syrup, I saw in Syria in the 80s and since then I use it when I cook oriental sweets
And let them dry. The powder adheres well to the syrup and creates a thin crunchy crust (it practically does not crumble with sweat). Let them mature for a couple of hours, preferably a day.

Enjoy your meal!

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