Almond cookies with cinnamon
4 servings
30 minutes
Almond cookies with cinnamon are an exquisite dessert of Jewish cuisine that combines the tenderness of the dough, the crunch of almonds, and the warm spice of cinnamon. These cookies have a rich history; their recipe has been passed down through generations, filling homes with the aroma of comfort and celebration. Made with butter and pancake flour, they have a soft yet dense texture. Almonds slightly pressed into the dough add a pleasant crunch, while cinnamon gives a warming and sweet-spicy flavor. Perfect with a cup of hot tea or coffee, they make an excellent addition to family gatherings or festive tables. Their ease of preparation makes them accessible even for novice cooks, and the aroma filling the kitchen during baking provides true pleasure.
1
Preheat the oven to 180 degrees. Mix the butter and flour. Set aside 1 tablespoon of sugar, mix the rest with cinnamon, then with flour. Add the yolk and water and knead a firm dough.
- Butter: 175 g
- Pancake flour: 225 g
- Sugar: 150 g
- Cinnamon: 0.5 teaspoon
- Water: 2 tablespoons
- Chicken egg: 1 piece
2
Roll the dough on a floured surface to a thickness of 1 cm, sprinkle with thinly sliced almonds, then roll again, pressing the nuts with a rolling pin, to a thickness of 0.5 cm. Cut the dough with a cutter and transfer to a baking sheet. Lightly beat the egg white and brush it on the cookies, then sprinkle with the remaining sugar.
- Pancake flour: 225 g
- Almond: 50 g
- Chicken egg: 1 piece
- Sugar: 150 g
3
Bake for 10-15 minutes until golden brown. Leave on a rack until completely cool.
- Pancake flour: 225 g