John Myers
Ingredients for 1 servings:
- 500 g flour
- 300 g butter, room temperature
- 200 g sugar
- 1 m.-sized egg(s)
- ½ pack of baking powder
- ½ packet of vanilla sugar
- 1 tsp cinnamon powder
- 1 tbsp cocoa powder
- 1 tbsp breadcrumbs
- 2 tbsp sugar
- n. B. almond slivers
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes
Shortcrust pastry with cinnamon, sugar and almond flakes
Combine all the dough ingredients with a dough hook or by hand and mix well. Then form the dough into rolls (approx. 1.5–2 cm in diameter; the rolls don’t need to be too long). Set the rolls aside and mix the ingredients for the coating. Roll the dough rolls in the dough so that the coating sticks to them. Place the dough rolls in the cinnamon-sugar coating in the refrigerator overnight (preferably covered with plastic wrap) so that they firm up and are easier to cut. The next day, cut the rolls into slices about 0.5 cm thick and place them on a baking sheet lined with baking paper. Place an almond sliver upright in each one (so that it looks roughly like a tea light). Then bake at 180°C for about 15–20 minutes. They are done when lightly browned. This dough will serve up to 4 baking sheets. Don’t place the cookies too close together, as they will still rise a little.
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