Almond Cookies without Flour and Butter

by Editorial Staff

Thin crispy flavored cookies with a rich nutty flavor and light lemon sourness!

Cook: 40 minutes

Ingredients

  • Almonds – 120 g
  • Icing sugar (120 in dough + 80 for icing) – 200 g
  • Chicken egg – 1 pc
  • Lemon juice (3 per dough + 1 for glaze) – 4 tbsp
  • Vanilla sugar – 1/2 teaspoon

Directions

  1. For the preparation of these cookies, you can take any nuts – hazelnuts, walnuts, peanuts. I have fried almonds. Grind almonds in a blender.
  2. Separate the protein from the yolk. Combine yolk, almonds, powdered sugar, and lemon juice. Mix thoroughly.
  3. The dough should be collected in such a ball. If the dough crumbles, you can add a little water.
  4. Grease a baking sheet (I have 24 * 34 cm) with vegetable oil. You can use baking paper. We spread the dough and first with our hands, and then roll it out with a rolling pin into a thin layer. The thinner it is rolled out, the crisp the cookie will be.
  5. For the glaze, beat the egg whites with powdered sugar and lemon juice until stable, glossy peaks.
  6. We spread the glaze over the dough, level it. I drew waves for beauty.
  7. We bake in an oven preheated to 160 degrees until tender, in my oven for 20 minutes. While the cake is still warm, cut it into portioned pieces. After cooling, the glaze will begin to break.

Enjoy your meal!

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