egg white – 9 pcs.
sugar – 2/3 cup
walnuts – 1/2 cup kernels
wheat flour – 3 tbsp. Spoon
jam raspberry taste
powdered sugar – 200 grams of
coffee strong – 4 tbsp. tablespoons
butter -. 1 tsp
Whisk the egg whites into a thick foam, gradually adding sugar, toasted and comminuted kernels and flour. The resulting mass transfer to a pastry bag and to transplant on a baking sheet lined with paper in the form of a round flat pastry. Bake at 110-130 ° C.
For the glaze of powdered sugar, add the coffee and oil, rub to obtain brilliant mass.
The finished cookies cool, brush with raspberry jam and fold pairs. Top cover with a coffee glaze.