Pineapple Cookies
10 servings
60 minutes
Pineapple cookies are a refined dessert of French cuisine, combining the tenderness of oatmeal dough with the sweet tang of pineapple filling. Its roots trace back to European pastry traditions where fruits and nuts are often used to create layered treats. The aroma of fresh pineapple unfolds during baking, filling the dough with juiciness and vibrant tropical notes. The almond topping adds a crunchy texture and elegant nutty flavor. The perfect blend of softness and crunch makes these cookies ideal for morning coffee or evening tea time. This dessert can adorn any table, and its exquisite taste leaves a pleasant impression and a desire to try more.
1
Place the pineapple with juice in a pot, mix with 1/4 cup of sugar and 1 tablespoon of flour. Cook until the mixture thickens and becomes transparent.
- Canned pineapple: 230 g
- Sugar: 0.8 glass
- Wheat flour: 0.8 glass
2
Lightly beat 1 egg, gradually add the hot mixture, and cook, stirring, for another 2 minutes.
- Chicken egg: 2 pieces
3
Mix 3/4 cup of flour with baking powder, salt, oats, brown sugar, and 1/4 cup of melted margarine. Place in a greased 20 cm square pan and level it, pressing down slightly.
- Wheat flour: 0.8 glass
- Baking powder (raising agent): 0.5 teaspoon
- Salt: to taste
- Rolled oats: 1 glass
- Brown sugar: 0.5 glass
- Margarine: 100 g
4
Bake for 10 minutes at 190°C.
5
Combine the remaining 1/4 cup of melted margarine with the egg and 1/2 cup of sugar.
- Margarine: 100 g
- Chicken egg: 2 pieces
- Sugar: 0.8 glass
6
Add almonds. Spread the pineapple filling on the baked crust, and top with the almond mixture.
- Almond: 80 g
7
Bake at 190°C for another 30 minutes. Cut the cooled cake into diamonds.
