Delicious cookies with almond taste and cinnamon aroma. Without a doubt, it will become a decoration of the New Year’s table! Help yourself!
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
Ingredients
Ingredients- Almond flour (or ground almonds, if not available, replace with regular flour) – 90 g
- Wheat flour / Flour – 90 g
- Cane sugar (TM Mistral) – 75 g
- Butter (or margarine) – 100 g
- Baking dough – 0.5 teaspoon.
- Soda – 0.5 teaspoon.
- Cinnamon – 0.5 teaspoon
- Lemon zest – 1 teaspoon
- Salt – 1 pinch.
- Almonds (whole kernels, peeled) – to taste
- Egg yolk (for lubrication) – 1 piece
- Cranberry (or cherry) – to taste
Print Recipe
Pin Recipe Instructions
- Pour Demerara cane sugar into a coffee grinder.
- And grind it into powder.
- Sift both types of flour, in the absence of almond, replace it with the same amount of wheat. Add grated lemon zest, cinnamon, salt, baking soda, and baking powder.
- Mix dry ingredients well.
- Add melted butter or margarine.
- Knead well and roll the dough into a ball. If the dough does not connect well, add a little liquid (cold water, milk, kefir, etc.)
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Pinch off pieces weighing 8-10 grams from the dough, roll up a ball, and put three balls together on a lightly greased baking sheet. We press an almond nut into each bun.
- Lubricate the cookies with egg yolk, whipped with a little water, and decorate the center of the flower with a berry. We bake in an oven preheated to 180 degrees for 20-30 minutes.
Bon Appetit!
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