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Almond Cookies (Martha Stewart # 24)

They have a very subtle flavor , and are very very sweet . A very good taste of toasted almonds and whole wheat , I really liked. They are hearty and perfect for breakfast or even tea time.

Soft and very soft in the mouth , soaked in a glass of milk is delicious ...

P. 130

≈ 8 quantities

(proportions divided by 2 compared to the original recipe)

recipe Martha, click HERE

70 g blanched almonds & roasted mixed 70 g of almond powder put 3 x 1 min in the microwave wave

for roasting

45 g wholemeal

35 g flour (type 45 )

35 g brown sugar

1 large pinch of salt sel

1 pinch ground cinnamon

60 g cold butter into pieces

1 tbsp ice water

Grind together the roasted almond powder, the flour, sugar, sea salt and cinnamon . Add butter and mix until mixture forms a kind of bread crumbs . Add water if necessary and mix up to the obtain a homogeneous paste .

Book refrigerate 30 minutes to firm up slightly .

Preheat oven to 180 °

Spread the dough on a lightly floured work plan on 5 mm thick and cut into discs 8 cm in diameter . Place on a baking sheet lined with parchment paper, spacing them.

Bake 30 min until edges are golden .

Let stand 5 minutes before take off and let cool completely on rack.

Store in a box sealed and use within 5 days .