Shortbread cookies "Rings with almonds"
In the early days of my passion for cooking, if I may be so pathetic, I was looking for interesting cookbooks at bookstores. Having recognized my interests, one of the sellers began to persistently offer me the book by R.P.Kengis "Home cooking of cakes, pastries, cookies, gingerbread and pies" (1981). The price was not small as for the book read, but the seller assured me that this book is in high demand, rarely happens, and even in such good condition. In general, I could not leave without this book, and since that time I have never regretted its purchase. Of course, it is not a French recipe book with their elegant forms and interesting presentations, but it describes the technology of cooking different types of dough, molding different products, etc., in an accessible way. In general, if you come across this book, take it without hesitation. Meanwhile, one of the recipes in the book is shortbread cookies with almonds. The book suggests chopping the almonds finely, I had almond petals and used them. Simple, delicious and beautiful!"
Composition:
dough:
- flour - 2 tbsp.
- sugar - 1/3 tbsp.
- cream butter - 150 gr.
- eggs - 1 pc.
decoration:
- sugar - 2 tbsp.
- egg yolk - 1 piece .
- chopped almonds - 0,5 tbsp.
Cooking shortbread cookies with almonds:
Mix the butter, sugar and eggs in a bowl until smooth.
Pour in the flour and knead the dough with your hand. If the dough is warm in your hands, cool it and start cutting.
Roll the dough into a 7-8 mm thick layer and use a round notch to cut out flatbreads, then use a smaller notch to cut holes in them.
Place the pieces on a baking tray lined with baking parchment.
Mix the sugar with the almonds.
Grease the surface of the cookies with the egg yolk and sprinkle with the almonds mixed with sugar.
Bake the cookies in a preheated 200 degree oven for 15-20 minutes.
Happy appetite!
