Almond Cookies “Royal in the Bushes”
by Editorial Staff
The last notes of classical etudes sounded, the metronome beat out its rhythm, the bow tie was untied. You can rest. I want something a little unusual, tasty, bright, piquant, and spicy, but I also want coffee. The culinary range of flavors of these macaroons will be just that – sweet and salty, soft and spicy, aromatic and warm. And it will definitely go with strong coffee without sugar.
Cook: 30 minutes
Ingredients
- Almonds (small crumbs) – 100 g
- Quail egg – 6 pieces
- Salt (coarse, to taste)
- Sugar – 1 teaspoon
- Butter – 50 g
- Cumin (grains) – 1/2 teaspoon
- Hot red pepper (ground) – 1/4 teaspoon.
- Ginger (ground) – 1/4 teaspoon
- Nutmeg (ground) – 1/4 teaspoon.
Directions
- We break the quail eggs and separate the yolks from the whites.
- Melt the butter, cool it a little. Mix almond crumbs with granulated sugar and melted butter.
- Into the resulting mixture, add the egg whites.
- Add cumin, red pepper, ginger, and nutmeg and mix thoroughly again.
- Line the baking sheet with baking paper, lightly grease with butter. We spread the almond dough in the form of small circles (about 1-2 teaspoons of dough for each).
- Lubricate the top with the slightly beaten yolk.
- Sprinkle with coarse salt. We put to bake 180 degrees in the oven.
- After 15 minutes, the cookies are ready.
Enjoy your meal!
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