Airy Almond Cookies
Ingredients for Airy Almond Cookies
| Amount | Ingredient |
|---|---|
| 210 g | Butter, at room temperature |
| 70 grams | Chopped almonds |
| 50 g | Powdered sugar |
| 1 / 2 tsp | Salt |
| 260 grams | Flour |
| 1 pc | Protein |
| 20 g | Shelled almonds |
Airy Almond Cookies Directions
Butter and powdered sugar in a bowl and beat with the whisk of the hand mixer for 3-5 minutes until fluffy.
Add the chopped almonds, salt and flour and knead with dough hook into two portions of the hand mixer with the butter. Shape dough into a flat ball wrapped in foil and refrigerate 1 hours.
Roll the dough into 2 rolls, each 40 cm long roll and press with a board so shallow that they are approximately 5 cm wide and 1.5 cm high. The rolls with a knife in each of 20 triangles with 3-4 cm length and cut with baking paper on baking sheets coated set.
Triangles with a thin coat of protein. The almonds in half and press each half an almond on top.
Bake in a preheated oven at 180 degrees for 17-19 minutes until they are lightly golden brown let cool.
