No. 028 Almond for "Krakowski"

** Characteristics of a semi-finished product. ** Rectangular shape. The upper crust is glossy, thin. The crumb is porous.

** Preparation of the dough. ** Beat the egg whites for 7-8 minutes, add finely chopped roasted almonds and granulated sugar. Stirring continuously, heat to a boil and boil for 8-10 minutes (test for thread formation), then cool slightly, add flour and stir until a homogeneous mass is obtained.
** Shaping. ** Almond mass is applied in an even layer 5–6 mm thick on semi-finished sandy semi-finished product baked until half-cooked (sample No. 16) and left at a temperature of 15–20 ℃ until an elastic crust is formed, then cut into cakes and laid on sheets ...
** Baking. ** Baking duration 20-25 minutes at a temperature of 150-160 ℃.