P39: RASPBERRY ALMOND THUMBPRINTS
P40: KOURABIEDES
P41: GINGER BISCUITS
P41: LINZER COOKIES
Raspberry almond thumbprints
Recipe taken from What’s For Dessert by Claire Saffitz, photography by Jenny Huang, published by Murdoch Books, £26.
MAKES 22
215g (7½oz) almond flour
1tsp bicarbonate of soda
½tsp kosher salt
1tsp finely grated lemon zest
1tsp vanilla extract
½tsp almond extract
220g (8oz) raspberry jam
2 large free-range egg whites, at room temperature
65g (2½oz) granulated sugar
90g (3½oz) icing sugar
25g (1oz) freeze-dried raspberries
1 In a medium bowl, whisk together the almond flour, bicarb and salt to combine. Set aside.
2 In a small bowl, stir together the lemon zest, vanilla, almond extract and 3tbsp raspberry jam until smooth. Set aside.
In a large bowl, with a hand mixer, beat the egg whites on medium-low until they’re broken up and frothy, about 20 seconds. Increase the speed to medium-high and continue to beat until the whites are foamy and opaque, about 30 seconds, then gradually add the granulated sugar in
