Almond spice cookies

For 55 pieces
  • 250 g Butter
  • 200 g Sugar
  • 2 Eggs (size M)
  • grated zest of 1/2 untreated lemon
  • 1/2 Parcel fine orange fruit with cane sugar
  • 1 TL cocoa powder
  • 2-3 TL Cinnamon
  • 1 pinch each of ground cardamom, mace and cloves
  • 1 pinch salt
  • 1 knife tip deer horn salt
  • 500 g flour
  • 100 g ground brown almonds
  • 50-60 g Almond flakes
  • cling film
  • flour
  • baking paper
50 minutes
Mix the butter and sugar until frothy . Stir in eggs, lemon peel, orange fruit, cocoa, cinnamon, cardamom, mace, cloves and salt. Dissolve deer horn salt in a teaspoon of water and add. Finally add the flour and almonds and knead to form a smooth dough. Wrap in foil and refrigerate for about 2 hours. Roll out half of the dough into a rectangle on a floured work surface. Cycle with a pastry wheel into about 5x8 cm large, rectangular cookies. Place on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 12-15 minutes. In the meantime, roll out the second half of the dough a little thicker, sprinkle with flaked almonds and roll them into the dough. Bake out again into rectangular cookies and bake as described. Let cool on a wire rack and store in cans. Makes approx. 55 cookies
Cloth: Meyer Mayor
1 piece approx.:
  • 100 kcal
  • 420 kJ
  • 2 g protein
  • 6 g fat
  • 10 g carbohydrates


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