Nut Cookies
8 servings
30 minutes
The trick is that the nuts become a full-fledged part of the dough, mixing in a blender with butter and flour in the form of fine crumbs. This gives the cookies, on the one hand, a uniform nutty flavor, and on the other - a lively crunch and friability.
1
In a dry skillet, roast the almonds for 2-3 minutes until lightly browned. Chop the nuts in a blender briefly, so the almond pieces are of different sizes, which is needed for the uneven texture of the cookies.
- Blanched almonds: 100 g
2
Sift the flour with vanilla sugar and cinnamon. Blend the chopped butter with 50 grams of brown sugar and a pinch of salt, then gradually add the flour mixture and crushed nuts to the blender, mixing each time until smooth.
- Wheat flour: 100 g
- Vanilla sugar: 15 g
- Ground cinnamon: 1 teaspoon
- Butter: 100 g
- Brown sugar: 90 g
- Salt: pinch
- Blanched almonds: 100 g
3
If the dough crumbles while mixing, you can add 2 teaspoons of cold liquid (such as water or milk) to it. Place the finished dough in the refrigerator for 1 hour.
4
Roll out the chilled dough on a sheet of parchment paper in all directions until it's quite thin, about 1.5 mm. Transfer the paper with the dough to a baking tray and refrigerate for 5-10 minutes.
5
Before placing the baking sheet in a preheated oven at 200 degrees, brush the dough with egg white and sprinkle with the remaining brown sugar. Use a round pizza cutter to cut the dough sheet into squares and bake for 15 minutes.
- Egg white: 1 piece
- Brown sugar: 90 g
