"Amaretti" IG Raspberry

Phase 1: raspberry heart

Place the frozen raspberries, 20g of coconut sugar (2 good tablespoons) and the lemon juice in a small saucepan.

Heat over medium heat for 3-4 minutes, mashing with a fork, until the raspberries break down completely.

Add the agar-agar, mix well, then bring to a boil and let it boil for 30 seconds while continuously stirring rapidly.

Pour into a small shallow plate. Let it cool for 5 minutes at room temperature, then 10 minutes in the fridge. You should get a firm jelly.

Phase 2 The dough

Preheat the oven to 180°C (fan-assisted)

In a bowl, mix the almond powder, the remaining 30g of coconut sugar, and the salt.

Add the egg white. Mix until you obtain a homogeneous and malleable dough.

The dough texture is moist, a bit sticky but malleable (by moistening the hands). If it's too sticky, add a little almond powder, or if it's too dry, a few drops of water.

Phase 3

Moisten your hands. Form about ten dough balls slightly larger than a walnut on a sheet of parchment paper.

With your damp thumb, press an imprint into the center of each ball without piercing the bottom.

Cut the raspberry jelly into small cubes of about 5, or scoop out small spoonfuls. Allow for the equivalent of 1/2 tsp per biscuit.

With your wet thumb, press a fingerprint into the center of each ball. Go halfway down, without piercing the bottom.

Place a cube or a small spoonful of raspberry jelly in each indentation.

Bake for 12 minutes, until the edges are golden.