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Amaretto-amandeltaart
Totale bereidingstijd: 55–65 minuten
voor 12 stukken
Ingrediënten deeg
4 eidooiers
Geraspte citroenschil (1 citroen)
Merg van 1 vanillestokje
100 g poedersuiker
4 eiwitten
50 g meel
1 ¹/₂ theelepel bakpoeder
100 g amandelpitten, met vlies gemalen
10 eetlepels Amaretto
Ingrediënten bovenlaag
50 g poedersuiker
2 eetlepels Amaretto
Voor het bestrooien
40 g amandelpitten, gehakt
Accessoires
Springvorm
26 cm
Bereiding
Roer de eidooiers, de citroenschil, het
vanil
lemerg en de poedersuiker, totdat
er een crèmige massa ontstaat. Klop
het eiwit stijf en roer het door de mas‐
sa. Roer ook het met bakpoeder ge‐
mengde meel en de amandelen erdoor.
Doe het deeg in een iets ingevette, met
meel bestr
ooide springvorm. Strijk het
deeg glad en bak de taart goudgeel.
Besprenkel de amandeltaart meteen na
het bakk
en met Amaretto en laat de
taart afkoelen.
Meng de poedersuiker met Amaretto en
bestrijk de taar
t met het mengsel.
Rooster de gehakte amandelen in een
pan zonder vet goudbruin en
strooi de
amandelen over de taart.
Aanbevolen instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 150–170 °C
Niveau: 1e van onderen
Bereidingstijd: 30–40 minuten
Alternatieve instelling
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 150–170 °C
Niveau: 1e van onderen
Bereidingstijd: 30–40 minuten
18


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