Shortbread cake with almonds
4 servings
30 minutes
Almond sand cake is a delicate treat of European cuisine that captivates with its exquisite taste and crunchy texture. Its history traces back to traditional baking recipes where shortcrust pastry serves as the base for many desserts. This dessert combines the lightness of buttery dough with the aroma of vanilla and lemon zest, while added almonds give it a subtle nutty note and a pleasant crispy crust. The pastries pair perfectly with a cup of fragrant coffee or tea, creating a cozy atmosphere for home tea gatherings. Due to their versatility, they can be served as a standalone dessert or complemented with fruits and cream for special occasions. The simplicity of preparation makes this pastry a favorite choice for both experienced bakers and novice cooks.
1
Mix flour and sugar, add butter or margarine in pieces, eggs (reserve the egg white from one egg for brushing), vanilla or finely grated lemon zest, and knead the dough.
- Wheat flour: 2 glasss
- Butter: 150 g
- Sugar: 0.8 glass
- Vanillin: 0.3 teaspoon
- Chicken egg: 2 pieces
2
Roll the dough into a ball, cover it, and let it rest in a cool place for 30 minutes to 1 hour. Roll out the prepared dough to a thickness of 1/2 cm, cut out circles (with a glass or a special cutter), and cut out and remove a small circle from the center of each circle.
3
Place the obtained rings on a sheet, brush with beaten egg white, sprinkle with chopped almonds or peanuts, and put in the oven for 10-15 minutes to bake.
- Chicken egg: 2 pieces
- Almond: 100 g
4
Ready pastries can be lightly dusted with powdered sugar, then placed on a plate with a napkin and served.