Should have posted a pic last night. My daughter and I placed tilapia in a dish, sprinkled with salt, covered with melted butter, green onions and lemon juice and pepper. Baked in the oven. Very simple and was very good. Paired them with some fresh corn and yeast rolls.
Needed white wine.
5 Likes
Macaroon / Almond cookie recipe
‘Bitterkoekjes’ are delicious Dutch almond cookies that are supposed to be slightly chewy and have a bitter almond flavor.
Servings: 20 pieces
Ingredients
- 150 grams of almond flour
- 150 grams of powdered sugar
- 2 egg whites (M egg)
- 1-2 tsp bitter almond extract
Supplies
- smooth nozzle
- reusable piping bag
Instructions
- Put all ingredients in a bowl and mix briefly until a smooth mass.
- Put the mixture into a piping bag fitted with a smooth nozzle with a 1 cm diameter opening and pipe mounds of approximately 3 cm in diameter onto a baking sheet lined with parchment paper.
- Bake the almond cookies at 190°C for 13-16 minutes until golden brown.
Store
Keeps for about a week in a sealed container.
4 Likes
Made ‘banketstaaf’ again as well. This time somewhat smaller with less almond paste, so I git a few more that are easier to handle (and deep freeze).
4 Likes
