I learned that the Mexicans were preparing cookies on the occasion of wedding celebrations, where they are served to dessert. Needless to say you do not need to wait for a special occasion to succumb, or be Mexican (s) elsewhere ... :)
Their beautiful white-sugar ice fact echoes that of the bride ...
Their dough is pleasantly blasted in the mouth, soft and mellow .
They are a nice wedding cinnamon, vanilla & almond .
P. 104
≈ 15 quantities
(proportions divided by 4 compared to the original recipe)
recipe from Martha, click HERE
40 g whole almonds (blanched ) roasted a dozen minutes in oven at 200 °
15 blanched whole almonds to decorate
70 g flour
70 g flour
a pinch of fleur de sel
1 / 2 c ground cinnamon mocha
60 g of butter at room t °
30 g sugar ice + QS to sprinkle
1 / 2 tsp of natural vanilla extract vanilla powder
few drops of almond extract
a white ' egg
Preheat oven to 180 °
Grind together roasted almonds ( cooled ), flour, sea salt, vanilla and cinnamon.
the robot Cream on medium speed butter, sugar and almond extract until the mixture is pale and frothy .
Stir almond / flour / spices.
work until a dough ball homogeneous . Train fifteen dough balls, 4 cm in diameter . Place on a baking sheet lined with parchment paper, spacing them sufficiently apart.
Flatten each ball.
Put as much as blanched whole almonds biscuits obtained ( is about fifteen ) in a bowl with 1 tbsp egg white, lightly beaten with a fork to liquefy it. Mix well so they are well coated with egg white and lightly press each ball of dough.
Bake 25 min until edges are lightly golden .
Cool cookies 5 minutes before straining a 1st time sugar. Let stand 15 minutes, then sprinkle again of sugar .
These cookies will keep for 1 week in an airtight .
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