Cherry amaretti slices

Briefly combine the almonds, bitter almonds, and the egg whites (1) in a Stephan mixer. Add the sugar, dextrose and the egg whites (2) and mix for another 3 minutes until a homogeneous mass forms.

Pipe the mixture into 3 cm wide and 60 cm long sticks onto silicone mats. Dust with icing sugar and leave to dry overnight.

Then bake in a preheated oven at 220°C for approx. 7 minutes with the vent open and leave to cool completely.

Smoothly stir the double-cream cheese with the sugar. Stir in the egg yolks. Add the flour and fold in. Gradually add the melted butter and work into a smooth, spreadable mixture.

Combine the almond paste and ground almonds in a Stephan mixer. Then add the cornstarch, rapeseed oil and egg whites and mix into a homogeneous glaze mixture.

Portion 450 g pieces of the sweet yeast dough, form them into elongated shapes and let them rest briefly. Roll out to a size of 12×68 cm and chill in the freezer for 15 minutes. Then place in greased metal frames (frame size: 8×60×4 cm).

Piece proofing: 20 minutes at room temperature

Place a fully cooled Amaretti stick in the center of each prepared dough base.

Pipe 380 g of cheesecake mixture onto each Amaretti stick. Then evenly distribute about 250 g of pitted sour cherries on top.

Pipe 275 g of glaze mixture over the filling. Dust lightly with icing sugar.

Bake in a convection oven at 170°C for about 25 minutes with the vent open. After baking, remove the frames and allow the slices to cool completely.

Cut each slice into 14 equal pieces. Optionally, garnish with fresh cherries or additional icing sugar.