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Almond cakes

updated

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Ingredients for 1 servings:

  • 125 g butter, soft
  • 150 g sugar
  • 225 g flour
  • 100 g almond(s), peeled, ground
  • 1 pinch(s) salt
  • 1 large lemon(s), the juice
  • Flour for the work surface

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

crumbly year-round cookies

Cream the softened butter with the sugar. Add the flour, almonds, salt, and lemon juice and stir until crumbly. Then knead by hand into a dough, shape it into a round, flat shape. Wrap in cling film and refrigerate for at least half an hour. In the meantime, preheat the oven to 180°C and line a baking tray with baking paper. Divide the dough and roll out on a lightly floured surface to a thickness of 5 mm. Using a 5 cm round cutter, cut out circles. Using a spatula, place these circles on the prepared baking tray. Bake in the hot oven for about 12-15 minutes; they should be light golden brown. Remove from the oven and let cool completely on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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