Almond-Orange Shortbread Cookies with Mayonnaise
by Editorial Staff
Almond-orange shortbread cookies with mayonnaise are tender, crumbly, and crunchy. Moreover, it is very simple and quick to prepare.
Servings: 16
Ingredients
- Almonds – 150 g
- Orange zest – 1 tbsp
- Mayonnaise (with lemon juice TM “Maheev”) – 200 g
- Chicken egg – 1 pc
- Baking dough – 10 g
- Butter – 150 g
- Sugar – 150 g
- Wheat flour / Flour – 200 g
Directions
- Grind the almonds in a blender.
- Mix butter at room temperature with mayonnaise, add chicken egg, sugar, and baking powder. Mix everything well (you can use a mixer).
- Add chopped almonds, orange zest to the butter and egg mixture and mix well.
- Now add wheat flour to the dough. We knead the dough.
- The dough should be loose and crumbly, a little sticky, but very easy to roll out of balls.
- We form cookies from the dough, in the form of balls. Finished balls can be rolled first in sugar, and then in powdered sugar, cookies will turn out with a light and tender crust. You can also make pumpkin-shaped cookies. For this, you need a knife and pumpkin seeds. Roll a ball out of dough. Using the blunt side of the knife, push the strips from the center of the ball. Insert pumpkin seeds into the center of the ball. Put the finished cookies on a baking sheet lined with parchment paper. We send it to the oven preheated to 200 degrees. We bake cookies for the first 5 minutes at a temperature of 190-200 degrees. Then lower the temperature to 170-180 degrees and bake for another 15 minutes.
Enjoy your meal!
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