Biscuits cooked two nights in a row: first - strictly on the recipe, it came out harsh, a lot of very sprinkles and sweets a bit not enough for my taste... the second time with my adjustments, this recipe show You and... Cookies, if from a hot to eat, is soft and very delicate, fragile ... even with the pan are hard to remove... But it is better to wait a bit and allow to cool - it will become crisp and crunchy. Cheese in the ingredients listed butter in the review the author talks about cheese, as I understand it, so I took almette. Flour self-raising I took, that is, with baking powder... and it needs a lot more than the recipe specified, otherwise the dough sticks to hands, 200 grams of sugar I added to the dough ... and sprinkle in 2 times reduced (50 grams of nuts and sugar, a little cinnamon). The dough still turns out very fragile, so it is better to do a spiral, and circles.. Well, I changed the name ... still, these cheese sticks to name language does not turn... these are the ingredients that we need.

Softened butter, beat with cream cheese.

Add the sugar.

Gradually begin to introduce the flour. After I added 300 grams, the dough remained very sticky, so put it on the floured table surface and begin to knead, adding flour until it has turned soft and not sticky. Ready to put the dough on a floured plate and put in refrigerator.

For the filling: grind nuts with a food processor or blender.

Mix with sugar (50 grams) and cinnamon.

Roll out the dough thickness of 0.5-0.8 cm, cut into strips, grease with beaten egg and sprinkle with cinnamon-nut mixture, gently press it onto the dough with the palm of your hand.

Coat the baking pan with baking paper. Take two strips of dough and weaving in a spiral, better to do it directly on the pan, otherwise the dough is badly broken and hard to bring the finished product to the parchment.

You can make the slices easier to make.

Cook in a preheated 200*C oven for about 15 minutes... allow to cool a little.. Pour the tea ... and PLEASANT your APPETITE!!!