Almond biscuits for tiramisu
Whipped eggs provide protein and a light structure, while almond flour adds fat and fiber. They work well as the base for a layered dessert with cream and berries.
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Inventory: Mixer, Oven
952
Servings: 10 (1 serving ≈ 33 gram)
Digestion time: 4 hour
Complete protein: ✔
Preheat the oven to 170°C and line a tray with parchment. Separate the eggs. Beat the yolks (about 100 g) until fluffy, and beat the whites (about 100 g) with erythritol (30 g), salt (1 g), and vanilla (1 g) until firm.
Fold the whites into the yolks. Mix sifted almond flour (100 g) with xanthan gum (1 g), then fold it into the egg mixture in batches.
Transfer the batter to a piping bag, pipe elongated biscuits, and bake for about 15 minutes until golden.
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