Italian almond biscuits


For? cookies:

60 g soft butter
40 g egg
80 g blond sugar
160 g flour (T 65 for me)
125 g whole almonds
1/2 tsp vanilla extract
1/4 tsp bitter almond extract (optional or a little cinnamon powder)



"I didn't count! I would say about 3 dozen since I made 3 plates.

I used a conventional blender robot, equipped with the blade, to make these cookies:
Mix the butter with the sugar for a few seconds. Add the egg and the aromas and mix for 2 to 3 minutes, intermittently, until creamy and homogeneous. The original recipe plans to beat for 7 minutes but I was afraid to burn my blender.

Transfer the mixture to a container. Add the flour, start incorporating it with a spatula, or spoon, then add the almonds and mix without overemphasizing, just to get a homogeneous dough. Very important!

Bloating film paper or baking a mold or box, 10 x 12 - 15 cm. Pour in the mixture, pack it and even to have, as much as possible, a straight block. Cover and store in the freezer for 3 hours. Or more. I left it until the next day.



Preheat the oven to 200oC in static mode or 180 degrees C rotating heat.

Remove the dough from the freezer and cut thin slices of about 1 to 2 mm, using a toothed knife, like a bread knife.
Arrange them gradually on baking sheets lined with baking paper.

Bake cookies for about 10 minutes. Take them out as soon as they start to color slightly. As they cool, they will become crunchy.
Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack with a spatula and let them cool completely.

Store in an iron box or glass jar.

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