Nutrition Facts
12 servings
12
Recipe for Pink and Almond Lollipop Logs
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And what if we revisited the traditional holiday dessert? Let's dare to make a deliciously rose-flavored log presented in the shape of lollipops! A recipe suggested by Wonderfuls Almonds. Photo credit: Wonderfuls Almonds, Pear and Cactus.
Ingredients
60 natural almonds Wonderful
4 eggs
80 coconut sugar
100 flour
90 mascarpone
100 30% fat liquid cream
1 rose water
Directions
1
Preheat the oven to 180°C. Separate the egg whites and beat them until stiff peaks form.
2
Once the egg whites start to rise, add the coconut sugar. Add the egg yolks.
3
Once the egg whites are well whipped, add the sifted flour and mix with a spatula. Spread the dough on a baking sheet lined with parchment paper and lightly oiled.
4
Roll out the dough and bake for 10 minutes. Remove from the oven, cover with a damp cloth, and let cool.
5
Whip the cream and the mascarpone into whipped cream using your mixer.
6
As soon as the cream starts to whip, add the powdered sugar and rose water.
7
Spread 3/4 of the whipped cream on the cake before rolling it. Brush the outside with the remaining whipped cream.
8
Cut slices using a sharp knife and insert the wooden sticks to hold everything together.
9
To finish, roll the outer part of the lollipop coated in cream in the crushed candied rose petals and chopped plain almonds.
Ingredients
Ingredients
60 natural almonds Wonderful
4 eggs
80 coconut sugar
100 flour
90 mascarpone
100 30% fat liquid cream
1 rose water
Directions
Directions
1
Preheat the oven to 180°C. Separate the egg whites and beat them until stiff peaks form.
2
Once the egg whites start to rise, add the coconut sugar. Add the egg yolks.
3
Once the egg whites are well whipped, add the sifted flour and mix with a spatula. Spread the dough on a baking sheet lined with parchment paper and lightly oiled.
4
Roll out the dough and bake for 10 minutes. Remove from the oven, cover with a damp cloth, and let cool.
5
Whip the cream and the mascarpone into whipped cream using your mixer.
6
As soon as the cream starts to whip, add the powdered sugar and rose water.
7
Spread 3/4 of the whipped cream on the cake before rolling it. Brush the outside with the remaining whipped cream.
8
Cut slices using a sharp knife and insert the wooden sticks to hold everything together.
9
To finish, roll the outer part of the lollipop coated in cream in the crushed candied rose petals and chopped plain almonds.
Notes
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SylJob
Hello, I don't understand how the cookie can have this nice pink color? Thank you.
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