Icecream in almond biscuits
Melt the butter and leave to cool
Mix all dry ingredients together in a bowl
Stir the egg whites and sugar together briefly in a bowl (about 10seconds)
Add the dry ingredients gradually. The batter should not be whipped, because then the biscuits will turn porous and difficult to bake.
Finally stir in butter and almond essence..
Bake the biscuits in a Krumkake iron (iron for making thin and large cookies) and shaped it by using , for example, two kitchens glass.
Take approx a tablespoon of batter in the center of the iron and press the lid firmly. When the biscuits are golden, move the crackers over one glass and press the other glass gently over.
Cool the cookies on a rack and place them in a airtight box. Then the biscuits will stay crisp for a long time.
Let the berries defrost in a strainer and let the water drain well. Crush the berries and press through the sieve with the back of a spoon. Remove raspberry stones and season with sugar and a little lemon juice.
Serve biscuits with two scoops of ice cream topped with fresh raspberries, raspberry sauce, a little cream and lemon balm.
Recepie deliverd by Elin Klufterud at Bamsrudlåven
For 10 people
Icecream in almond biscuits (10 servings)
About 1 liter Coffee and Cocoa icecream
About 1 liter vanilla icecream
70 g flour
50g finely ground almonds
3 egg whites
120g icing sugar
1-2 drops of almond essence
FRESH RASPBERRY SAUCE
Approximately 200 g frozen raspberry