To make you will need:
1 kg Ground almonds
1 kg sugar
240g/1 cup of egg whites
4 drops of vanilla essence
4 drops of bitter almond essence
Add the ground almond and the sugar, whisk for one minute until mixed together, add the egg whites and the essences, whisk again until it’s fully incorporated and you get a paste consistency which is soft.
Place baking parchment on a baking tray, and just put a tiny dot of the mixture on the tray in each corner to keep the parchment in place. You will need a piping bag with the largest star attachment, fill the piping bag about half full and only pipe small amounts at a time as the mixture is quite stiff and will make it harder if you over fill the piping bag. Pipe small amounts in a ring shape and top with flaked almonds or glacé cherry’s.
This is the most important thing let them rest.! The longer the better the biscuit preferably over night.. Then when ready to bake preheat the oven for 10mins at 180c and bake for 8 mins until golden brown remove from the oven and let them cool down..
Fresh Pizza Dough
To make you will need
1kg Caputo 00 Flour (we stock)
650ml Luke warm water
10g Fresh yeast or 7g of dried
4 table spoon of Ex virgin olive oil
1 tea spoon salt
1 table spoon of sugar
1 clean empty bottle
Add the water, yeast, sugar, salt & olive oil in to the bottle shake and leave for 2-4 mins.
Place the flour on to a clean surface work surface and make a well in the middle and pour the mixture into it. Then with a clean fork incorporate the flour into the wet mixture slowly until there is no liquid left, then kneed with your hands until you have a soft springy ball of dough.
Place the dough in to a bowl and cover with clingfilm and leave for 30 mins or doubled in size. Uncover the the bowl and knock back the dough, ortion the dough balls to your required size and leave for another 15 mins to relax, then work your dough ball to the required pizza size add your toppings cook it and enjoy.
Follow the same directions as per