Almonds

Name: Almonds
Cook time: 50 min
Total time: 50 min
Yield: 40
Ingredients: 80 g Butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 1-2 TABLESPOONS Rum; 1 egg (size M); 1 pinch Salt; 250 g Flour; 1/2 package Baking Powder; 5 TABLESPOONS Milk; 1 l Oil; 4-5 Tbsp Icing sugar; 7-10 Tbsp Flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 40

80 g Butter or margarine
50 g Sugar
1 package Vanillin sugar
1-2 TABLESPOONS Rum
1 egg (size M)
1 pinch Salt
250 g Flour
1/2 package Baking Powder
5 TABLESPOONS Milk
1 l Oil
4-5 Tbsp Icing sugar
7-10 Tbsp Flour

Directions

1
Cream fat, sugar, vanilla sugar, rum, egg and salt with the whisk of the hand mixer. Sieve the flour and baking powder into a bowl, make a depression in the middle and add the fat-sugar mixture and milk and knead to a smooth dough.
2
Heat the oil in a pot (approx. 180 °C). Roll out the dough on a well floured work surface to a thickness of 3-4 mm, cut out drops with a drop cutter (7 cm long, 3.5 cm wide, at the widest point).
3
Put 6-8 capfuls each into the hot oil and fry them until golden brown. After half of the frying time turn the caps with a skimmer. Lift the capes out of the frying fat with a skimmer, let them drip off on kitchen paper and dust the warm pastry with icing sugar.
4
Do the same with the remaining dough.