A soft chewy frangipane cookie.
- 200 gr frangipane
- 1/2 cup sugar
- 4 tbsp ground almonds
- 1 tbsp lemon juice
- 1 egg white
- 3 tbsp confectioners' sugar
Preheat your oven to 180° C / 356°F
In a big bowl combine the frangipane, the sugar and the almonds with an electrical mixer until it becomes crumbly.
Add the lemon juice.
In an extra bowl lightly beat the egg white. Don't beat them till they are stiff, just until they get frothy.
Add the egg whites to the frangipane mixture und beat until it comes all together.
Take a tablespoon and load it half full of the mixture. Spoon it into a ball onto a baking sheet leaving some room inbetween the cookies. Before baking them dust them generously with confectioners's sugar und press them down a bit.
Bake for 12-18 minutes or until they are lightly brown.