Description
Soft sponge biscuits with a pleasant taste of caramel and spices. A light, crumbly cookie that melts in your mouth.
Ingredients
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Flour
200 g
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Starch
70 g
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Butter
150 g
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Powdered sugar
200 g
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Anis
1 tsp
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Cinnamon
1 tsp
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Egg white
3 piece
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Candy
25 piece
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Almonds
1 Tbsp
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Salt
Cooking
Take the caramel candy.
The caramel mixed with the almonds and grind.
The mixture will be similar to powdered sugar.
Mix the flour and starch.
Butter, powdered sugar, a pinch of salt and anise with cinnamon with a mixer to mix until creamy and smooth.
Add one protein and well to interfere with a mixer.
Pour the flour and starch.
Put the dough in a pastry bag.
Squeeze a small "krendelek" on a baking sheet at a distance of 2 cm and 4-5 cm.
In the middle put 1/2-1 tsp. of the mixture of almonds and chocolates.
Bake in pre-heated oven to 200°C 8-10 minutes.
In a well-closed container, can store at least 4-6 weeks.
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