Almond-Corn Cookies
by Editorial Staff
Cornflakes and almond petals cookies are soft with a crispy crust, great for evening gatherings. Perfect for a festive table.
Ingredients
- Corn flakes – 100 g
- Almonds (petals) – 100 g
- Butter – 50 g
- Brown sugar – 70 g
- Chicken egg – 3 pieces
- Vanilla Sugar (Dr. Oetker) – 1 teaspoon
- Baking dough (Dr. Oetker) – 1 teaspoon.
- Powdered sugar – to taste
- Almonds (petals) – 60 g
Directions
- Crushed corn flakes into small crumbs and almond petals. Poured into a bowl and added sugar.
- Poured baking powder, vanilla sugar, poured melted butter, and broke eggs. The dough turned out thick and sticky. Baking dish size 24 x 32 cm covered with parchment paper. Poured chopped almonds on the bottom petals and laid out the dough. Dough evenly distributed over the bottom of the baking sheet. To prevent the dough from clinging to my hands, dipping her fingers in cold water. Crushed petals were again poured on top. Put the baking sheet in preheated to 180 degrees oven and bake cookies for about 20 minutes.
- The edges of the baked cake were cut off from all sides. I cut the cookies into rectangles and each cut the rectangle into two triangles.
- Sprinkled with icing sugar.
Enjoy your meal!
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