Definitely other cookies, than, I'm used to which. However, very tasty. Popular in Italy with us like a little less. A characteristic feature of these cookies is, that they are baked twice. Hard, sucharkowate, this just in time to nibble on. Today I suggest almond, as time permits, will be even chocolate. I recommend to you as an interesting variation of this, to which we are accustomed.
The recipe comes from the book 'Cookies'.
Ingredients for approximately 30 pieces:
- 200g of whole, nieblanszowanych almonds
- 300g of wheat flour
- 100g of sugar
- 3 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoons of baking powder
- pinch of salt
- 1 teaspoon vanilla extract
- teaspoon finely grated lemon zest (omitted)
- egg white
Roasted almonds oven at 180 ° C for about 7 minutes. 1/3 grind coarsely chop the remaining.
In a bowl, mix the flour with the sugar, baking powder, the soda alone. Add lightly beaten egg, extract and lemon zest. The whole mix into a homogenous mass. Knead the dough for 3 minutes, gradually dosypując almonds in both forms. Ready to share the cake 3 of, form of each roller having a diameter of about 2,5 cm in diameter. Place on a baking tray lined with baking paper and flatten slightly. Protein and brush lightly beat the rollers.
Bake at 180 ° C for 20 minutes. Remove from the oven, cool slightly and cut diagonally into slices about the thickness 2,5 cm in diameter. Cut biscuits arranged on a baking tray, rozkrojoną side down. Put it back in the oven and bake 10 – 15 minutes, to a nice golden brown in. After this time, remove the, while leaving the lamina, and then translated into the box to completely cool.
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