Almond-Poppy Cookies
by Editorial Staff
Crispy shortbread almond cookies, slightly spicy on the palate.
Cook: 1 hour 20 minutes
Ingredients
- Butter (soft) – 75 g
- Sugar – 75 g
- Almond flour (grind peeled almonds) – 75 g
- Poppy – 15 g
- Wheat flour / Flour – 75 g
- Spices (salt, freshly ground pepper) – to taste
Directions
- Grind almonds in a coffee grinder (I have prepared plates)
- Mix sugar, almond flour, poppy seeds, a pinch of salt and pepper,
- Oil and flour (everything can be done with a mixer, but a spoon is easier).
- Put the dough in a film, put it in the refrigerator for 1 hour.
- Preheat the oven to 170 * C. Cover the springform pan with baking paper, oil the sides, or bake on a silicone mat. Knead the dough along the bottom of a mold (mold with a diameter of 24 cm).
- Bake for 20 minutes. at the bottom of the oven until light brown. Remove from the oven, cut into thin segments (be careful, while hot – the dough breaks easily).
Enjoy your meal!
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