Description
Sandy, crumbly cookies with almond and chocolate.
Ingredients
-
Flour
340 g
-
Butter
50 g
-
Sugar
4 Tbsp
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Salt
0.5 tsp
-
Soda
1 tsp
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Citric acid
0.333 tsp
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Water
25 ml
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Chicken egg
2 piece
-
Yolk egg
1 piece
-
Vanilla
0.5 tsp
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Almonds
-
Dark chocolate
100 g
Cooking
In a bowl sift the flour.
Pour into the flour whipped separately and the egg yolk protein.
In a bowl with the flour pour the melted butter. Pour the sugar, salt, soda and citric acid. Pour water into an acid and soda.
Mix well.
Add the flour and knead in the bowl the dough is dense.
Wrap the dough in plastic and removed for 20 minutes - 30 in the refrigerator.
The dough thinly roll out and cut out circles.
Beat the yolk with the vanilla and brush it over the slices. Sprinkle almond petals and place in a preheated oven on 200 degrees.
After 10 minutes, the cookies remove from oven, sprinkle grated chocolate and place in the oven for another 5 minutes.
Cookies plump and ruddy.
Moderately sweet.
.
.
These cookies I made the day before from the same test. The dough is rolled thinner. Hot biscuits slathered with a thin layer of white chocolate.
Up cookies from the pastry bag put strips of black and white chocolate.
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