Description
This cookie is one of the favorite dishes of the inhabitants of Hamadan and Kermanshah. It turns out very delicate and crumbly to the extent that it can "bite" lips.
Ingredients
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Figure
250 g
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Butter
125 g
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Chicken egg
2 piece
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Powdered sugar
120 g
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Cardamom
1 Tbsp
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Almonds
60 g
Cooking
Ingredients. The original recipe specified cardamom and pistachios. The taste of cardamom in my family don't really like, so I substituted vanilla. And pistachios were only available on Pankina stock nuts. And he's in your stash doesn't love someone to let. So they replaced them with your almonds. Wanted cedar, but decided that it already too much ( just kidding ).
In a glass pour one egg. The second is to separate the protein from the yolk. Protein is required to us later, and add the yolk to the first egg. Soft beat butter about 2 minutes, Continuing to whisk slowly add the powdered sugar. Continue to beat another 5 minutes until the oil becomes air. Pour the egg yolks with the remaining protein and beat another 2 min.
Turn off the mixer, add the flour and knead the dough. It is very soft. (Don't be alarmed. After the fridge it will become denser.)Put into the refrigerator for 1 hour. The rice flour I had prepared the night before. Washed and dried during the night and in the morning. And then the ground.
After an hour divide the dough into small pieces. I get about 60-65 PCs.
The remainder of the protein into a creamy soft foam. Almond grind in small pieces.
On a baking sheet to put baking paper. On her fingers from each piece to form crescents. Lubricate the beaten egg whites and sprinkle with nuts.
Bake for 15 min at t=170. (The bottom is Golden, but the top should remain white).
I suggest You to wait for complete cooling, since they are the most fragile in this state.
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