John Myers
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Cookies: Almond Biscuits with Apricot and Almond Brittle
The perfect cookies: almond biscuits with apricot and almond brittle recipe with a picture and simple step-by-step instructions.
dough
- 250 g Wheat flour
- 125 g Margarine
- 75 g Sugar white
- 25 g Flaked almonds
- 1 piece Egg
Brittle
- 100 g Dried apricots
- 50 g Flaked almonds
- 50 g Margarine
- 25 g Sugar white
Dough production
- Knead the flour, sugar, flaked almonds with margarine and egg … chill in the refrigerator for about 30 minutes … roll out on a floured work surface, cut out any motifs and place on a baking sheet lined with baking paper
Brittle
- Roughly chop the apricots … Melt the margarine in a saucepan, mix with the sugar, apricot pieces and almond flakes … let simmer for a while
to bake
- Cover the biscuit blanks with the warm brittle … bake in a preheated oven at 175 ° C for about 20 minutes until golden brown … take out of the oven and allow to cool
Storage & shelf life
- These biscuits will keep in closed containers for about 2 weeks at room temperature
Serve
- Serve cookies on a platter or bowl
TIP
- If you want, you can also use other dried fruits.
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