Description
It's fantastically tasty biscuits often called the Warsaw cake. A thin layer of crispy dough covered with a light layer of nut meringue. Fragrant, tender and very very tasty.
Ingredients
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Butter
100 g
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Yolk egg
1 piece
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Flour
180 g
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Leavening agent
0.5 tsp
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Powdered sugar
170 g
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Nuts
1 cup
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Egg white
2 piece
Cooking
Start cooking this wonderful cookie is better with preparing the nuts. Nuts – I got the hazelnut, it is very delicious browned in a dry frying pan, peel and cool. Grind quite finely, adding a little sugar to absorb the nut oils.
Beat the softened butter with the egg yolk and 70 g of icing sugar. I use the powder from the "Haas".
Add sifted with the baking powder and the flour quickly, with a spatula, then with your hands, knead the delicate dough.
Roll the dough thin layer on parchment or silicone Mat. To move together with the pad to the sheet and remove in the cold for an hour. After an hour, put the sheet in a preheated 200 degree oven and bake the base for 10 minutes, looking. The color should be pinkish-gold.
At the same time, beat egg whites until fluffy foam, then pouring a little part of powdered sugar from a "Haas", whip to firm peaks. Mix the ground nuts with the squirrels and the remains of the powder lightly. Add a spoonful of flour and again stir gently.
Remove the sheet from the Foundation, spread on top of nut meringue and bake for 20 minutes. I don't like the taste of raw protein, so I browned the meringue stronger, to me it tastes better.
Hot cookies directly on the sheet, cut into small pieces, one or two bites, carefully transfer to a wire rack and cool.
Serve cookies are perfect with a Cup of coffee in Warsaw. To do this, brewed strong coffee, strain, add hot milk and again put on fire. Adjusted to the characteristics of boiling and remove from fire. Pour a coffee into a Cup from a great height for the formation of a light foam.
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