Coconut-almond cookies
12 servings
45 minutes
Coconut-almond cookies are a refined blend of airy texture, crunchy almonds, and delicate coconut flavor. This recipe, inspired by European baking traditions, dates back to times when nuts and exotic spices added a special charm to desserts. The light and fragrant dessert pairs perfectly with morning coffee or evening tea. The shortcrust pastry forms the base of the cookie, while the rich coconut-almond mixture completes the composition. After baking, it is cut hot to achieve even squares with a crispy crust. Coconut flakes add softness, while almond flakes enhance the depth of flavor. These cookies will become a favorite treat for sweet lovers, combining simplicity in preparation with exquisite taste.
1
Mix 1 cup of flour, 0.5 cup of sugar, and butter. Knead the dough.
- Wheat flour: 250 g
- Brown sugar: 1.5 glass
- Butter: 100 g
2
Spread the dough in a thin layer on a sheet (28x18 cm) and bake at 190 degrees for 10 minutes.
3
Beat the eggs, mix with 1 cup of sugar, vanilla, and 2 tablespoons of flour. Add salt, baking powder, almond, and coconut flakes.
- Chicken egg: 2 pieces
- Brown sugar: 1.5 glass
- Vanillin: 1 teaspoon
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Baking powder: 1 teaspoon
- Flaked almonds: 120 g
- Desiccated coconut: 120 g
4
Cover the cake with the mixture and bake for another 20-25 minutes.
5
Cut the finished cookies into squares while hot.
