Coated Almonds
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g flour (wheat flour)
- 2 teaspoons, leveled baking powder
- 150 grams sugar
- 0.5 ½ bottle rum flavor
- 3 egg (s) (size M)
- 1 pinch (s) salt
- 150 g butter
- 1 kg fat, for frying
- Cinnamon, for turning
- Sugar, to turn
Print Recipe
Pin Recipe Instructions
- For the dough, mix flour with baking powder and sift into a mixing bowl. Add sugar, flavor, eggs, salt and butter. Knead the ingredients with a hand mixer and dough hook first briefly on the lowest, then on the highest setting.
- Then knead a little more on the lightly floured work surface. If it sticks, put it in the fridge for a while.
- Roll out the dough to a thickness of about 1 cm and cut it out with a mint almond shape or form cams with two teaspoons.
- To fry, heat the fat in a tall saucepan or deep fryer until bubbles form around a wooden spoon handle held in it (then the fat is hot enough). Bake the almonds in portions until golden and then remove with a slotted spoon. Degrease well on kitchen paper and then toss in cinnamon sugar while it is still hot.
- Coated almonds should be made fresh and consumed.
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