John Myers
Ingredients for 1 servings:
- 300 g wheat flour
- 3 m.-sized apples
- 1 egg(s)
- 120 g butter
- 125 ml cream
- 120 g almond(s), sliced or grated
- 2 tsp, heaped cinnamon
- 175 g sugar
- 2 tbsp powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
juicy, delicious cookies for Christmas – no cutting required!!!
For the dough, put the flour and 50g of the sugar in a bowl. Make a well and add the egg. Gently heat 100g of the butter (just soften), add it to the bowl, and using the dough hook of a hand mixer, knead it into a shortcrust pastry. Let it rest. For the topping, peel and grate the apples, mix them with the cinnamon, and set aside. Melt the remaining sugar in a saucepan over low heat. Remove from the heat, stir in the remaining cold butter in pieces, then slowly add the cream, stirring constantly. Fold in the grated apples and almonds. Roll out the dough thinly, place it on a baking sheet lined with baking paper, and spread the apple and almond mixture evenly over it. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Or with a fan oven at 175°C (convection oven) for about 12 minutes. While the giant cookie is still warm, sprinkle with powdered sugar and cut into diamond shapes.
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