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Rose of the Desert

updated

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Ingredients for 1 servings:

  • 200 g butter
  • 150 g sugar
  • 2 eggs
  • 2 drops of bitter almond flavor
  • 1 packet of vanilla sugar
  • 50 g cornstarch
  • 200 g almond(s), ground
  • 200 g flour
  • 3 tsp baking powder
  • ¼ package of cornflakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian cookie recipe, nice to bake with children

Beat the butter with the sugar, vanilla sugar, bitter almond oil, and eggs until smooth. Combine the cornstarch with the flour and baking powder and stir in. Finally, stir in the almonds. Form the mixture into small balls, each about 3 cm in diameter. Place the cornflakes in a freezer bag and crush them. Roll the balls in the flour and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (convection oven) for about 15-20 minutes until golden brown. This makes about 45 balls.

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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.

Rose of the Desert

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