John Myers
Tuscan Almond Biscuits
The perfect tuscan almond biscuits recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 180 g Sugar
- 3 tsp Vanilla sugar
- 1 pinch Salt
- 0,5 Vials Bitter almond flavor
- 25 g Butter
- 2 m Eggs
- 2 Eßl Dried cranberries
- 175 g Almond kernels with skin
- Mix the flour, sugar, vanilla sugar, salt and flavor in a mixing bowl. Cut the butter into fine cubes, knead into the flour, add the eggs and knead in. Knead the cranberries with the almonds into the dough. Put the dough in the fridge for about 30 minutes. Preheat the oven to 200 ° C (convection 180 ° C). Line a baking sheet with parchment paper. Divide the dough into 6 equal portions. Shape into rolls approx. 20 cm long. Place these on the sheet with a distance of approx. 8 cm. Pre-bake rolls in a hot oven for about 12 minutes. Take out and let cool down on the baking sheet. Then cut the rolls diagonally into pieces about 2 cm wide. Roast them again at 200 ° C (convection 180 ° C) in a hot oven for about 10 minutes until golden yellow. Cool on wire rack. store in cookie jars.
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