Almond cookies without flour and butter

Description

Thin crispy fragrant biscuit with a rich nutty flavor and a light lemon sourness!

Ingredients

Almonds

120 g
Powdered sugar

200 g
Chicken egg

1 piece
Lemon juice

4 Tbsp
Vanilla sugar

0.5 tsp

Cooking

To prepare this cookie can be any nuts - hazelnuts, walnuts, peanuts. I have toasted almond. Grind the almonds in a blender.

Protein separated from the yolks. Combine the egg yolks, almonds, powdered sugar and lemon juice. Mix thoroughly.

The dough should gather into a ball. If the dough will crumble add a little water.

A baking sheet (I have 24*34 cm) grease with vegetable oil. You can use baking paper. Spread the dough first with your hands, and then rolling pin roll out into a thin layer. The thinner it is rolled out, the cookies will be crispy.

For the icing, beat whites with powdered sugar and lemon juice to a sustainable glossy peaks.

Spread the frosting over the dough, level. I drew for the beauty of the wave.

Bake in a preheated 160 degree oven until cooked in my oven for 20 minutes. While the cake is still warm cut it into serving pieces. After cooling, the frosting will begin to break down.

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