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Blackberry bird's nest cookies
35 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 49
  • Fat about 2g
  • Carbohydrates about 6g
  • Protein about 1g
This is needed
This is needed for 28 piece
Bases
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
Almond paste
  • 1 fresh egg white
  • 2 tbsp sugar
  • 1 pinch salt
  • 60 g shelled ground almonds
  • 1 pinch vanilla paste
To fill
  • 3 tbsp blackberry jam
To decorate
  • icing sugar to dust
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And that's how it's done
And that's how it's done
Bases
Roll out the pastry. Using a cutter, cut out approx. 28 circles (each approx. 5 cm in diameter). Place on a baking tray lined with baking paper.
Almond paste
Beat the egg white with the salt until stiff. Add the sugar and continue beating until the egg white turns glossy. Carefully fold the almonds and vanilla into the egg white using a rubber spatula. Transfer the mixture to a piping bag with a round nozzle (approx. 8 mm in diameter) and pipe nests onto the pastry bases.
To fill
Stir the jam, transfer to a disposable piping bag, cut approx. 1 cm off the tip, pipe the jam into the nests.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
To decorate
Dust the nests with icing sugar.