Fruit sticks

Name: Fruit sticks
Total time: 45 min
Yield: about 20 pieces
Cuisine: Hungarian
Ingredients: 180 g blanched ground almonds; 180 g icing sugar; 1 egg white; about 3-4 tablespoons thick fruit jam (apricot, sour cherry or plum jam; thick enough not to make the mixture sticky); For the coating: 100 g icing sugar; 1 egg white (raw; or pasteurised); 1 tsp lemon juice; baking paper for the tray

Time: 45 min + dryingabout 20 piecesapprox. 120 kcal / serving (estimated)approx. 3 g protein / serving

Fruit sticks are one of the old marzipan-like tea biscuits: a dough of ground almonds and sugar kneaded with fruit jam and covered with a white sugar glaze. They are made from few ingredients, yet look elegant and are especially good as a gift.

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Ingredients

180 g blanched ground almonds
180 g icing sugar
1 egg white
about 3-4 tablespoons thick fruit jam (apricot, sour cherry or plum jam; thick enough not to make the mixture sticky)
For the coating: 100 g icing sugar
1 egg white (raw; or pasteurised)
1 tsp lemon juice
baking paper for the tray

Method

Tap a step once you've finished it.

Mix the almonds and icing sugar in a bowl. Add the egg white and jam and knead by hand into a thick, firm but rollable dough. If it is too sticky, add more icing sugar or almonds; if too dry, a little more jam.
Roll the dough out on a board dusted with icing sugar to 1.5 cm thick.
For the coating, mix the icing sugar with the egg white and lemon juice into a thick, smooth glaze and spread it over the dough.
With a sharp knife (wetted or dusted with icing sugar) cut into sticks of about 2×5 cm.
Place on a tray lined with baking paper and dry (do not bake) in a 100-110°C oven for 25-30 minutes, until the glaze stays white and hardens. Or leave to dry at room temperature for 1 day.
Store in an airtight container in a cool place.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

The jam should be thick, otherwise the mixture becomes sticky.
Dip the knife in water or dust it with icing sugar, so it cuts cleanly.
Spread the glaze thinly so that it does not drip off.
Dry the sticks, do not bake them, so the glaze stays white.
It can also be made with walnuts or hazelnuts instead of almonds.

Frequently asked questions

Is pasteurised egg white needed?

Yes, because the glaze is not heat-treated; the liquid egg white sold in shops is safe.

How long can it be stored?

In an airtight container for 2-3 weeks.

Similar recipes

White almond fingers · Hungarian
White almond crescents · Hungarian
Almond or hazelnut kisses · Hungarian
Lady's whim · Hungarian
Amygdalota light (almond cookies with less sugar) · Greek
French macarons with almond · French

More hungarian ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch