About this Recipe
You can hang cookies to the Christmas tree: in this case, before cooking, when the biscuits are already on the baking tray, make a small hole in each one by helping yourself with a straw.
The almonds with the peel are necessary to make the cookies even tastier and give them crunchiness in the mouth. If you choose a brown sugar like the Muscovado, with aftertaste of almost licorice, you will have a round, full-flavored effect..
- 300g all purpose flour
- 80g almonds with peel
- 160g brown sugar
- 140g butter
- 2 big eggs
- granulated sugar to sprinkle
- a pinch of salt
15 minuti + il riposo
Chop the almonds in the mixer with the butter, add brown sugar, flour, salt and mix again. Separate one egg and keep the egg white away. Add the whole egg and the egg yolk to the mixture of flour and almonds and knead them together forming a compact ball. Roll it out on the work surface, obtaining a thick two-finger disc, wrap it in cling film and place it in the fridge for 1 hour to rest.
Pick the dough up from the fridge, put it on a floured work surface and roll it out at 7 mm thickness. Cut it with a medium sized star cookie cutter.
Place the cookies on a baking tray covered with parchment paper, then brush them with the egg white, and sprinkle them with granulated sugar. Cook the stars in the oven at 180 ° for 20 minutes, then let them cool on a wire rack.
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