Almond biscuits with orange soufflé

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Ingredients

• almonds 150 g
• orange 1 pc.
• flakes "5 cereals" 100 g
• wheat flour 1 cup (s)
• butter 180 g
• eggs 2 pcs.
• gelatin 10 g
• sugar 150 g
• brown cane sugar 2 tbsp
• powdered sugar 1 tbsp
• baking powder 1 tsp

Directions

1. Wash the orange thoroughly, remove the zest from it and squeeze the juice. Soak gelatin in 2/3 of the resulting juice until it swells. Then heat on the stove until the gelatin is completely dissolved, but do not boil. Add sugar.
2. Fry the almonds
3. Fry the almonds in a dry cast-iron pan, cool and grind into flour in a coffee grinder.
4. Grind the flakes
5. Flakes "5 cereals" (can be replaced with oatmeal) can also be turned into flour using a coffee grinder.
6. Kneading the macaroons dough and removing the refrigerator
7. In a bowl, combine softened butter, 50 g of sugar, half the zest, all the flour (almond, wheat, and other cereals), 1/3 orange juice. Mix everything thoroughly, form a ball, wrap it in foil and refrigerate for 30 minutes.
8. Roll out the dough and cut out the figures
9. Roll out the dough into a layer about 0.5 cm thick, cut out the hearts with molds.
10. We put the macaroons to bake in the oven
11. Preheat the oven to 180 degrees. Cover the baking sheet with parchment coated with vegetable oil. Transfer the cookies to it and send to bake for 10-15 minutes.
12. Put the citrus mixture on the macaroons
13. Pour about half of all cookies with a small amount of orange mass (about half a teaspoon for one cookie), sprinkle with zest and powdered sugar. In this case, most of the citrus mass should remain for the next stage.
14. Beat the whites
15. Beat the whites with a mixer until dense foam. While continuing to beat, gradually add 50 g of sugar.
16. Add orange jelly to the protein mass
17. Introduce the not yet solidified orange jelly into the protein mass in small portions. To stir thoroughly.
18. Putting the cream on the macaroons
19. Transfer the cream to a pastry bag and squeeze evenly over the remaining cookies.
20. Decorate almond cookies with orange soufflé and serve
21. Top with whole almonds and orange zest and refrigerate for 45 minutes to set the soufflé. Bon Appetit!