Carrot biscuits

Name: Carrot biscuits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 120 g Carrots; 100 g Butter or margarine; 250 g Sugar; 2 Eggs (size M); 1 TEASPOON Cinnamon; 1/2 coated Tsp Macis flower; 1 pinch Salt; 250 g crushed almonds; 450 g Flour; 2 Egg Yolk; 7-10 Tbsp Flour; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

120 g Carrots
100 g Butter or margarine
250 g Sugar
2 Eggs (size M)
1 TEASPOON Cinnamon
1/2 coated Tsp Macis flower
1 pinch Salt
250 g crushed almonds
450 g Flour
2 Egg Yolk
7-10 Tbsp Flour
baking paper

Directions

1
Peel and wash the carrots, dab dry and grate finely. Cream fat and sugar. Add eggs, cinnamon, macis flower and salt and stir until the mixture is light and creamy. Add carrots, almonds and flour and work through with the dough hooks of the hand mixer.
2
Shape into a smooth ball with cool hands. Cover and chill for approx. 30 minutes. Then roll out the dough in portions on a floured work surface to a thickness of 3-4 mm. Cut out cookies (e.g. small bird, fir tree of approx. 6 cm size).
3
Place on a baking tray lined with baking paper. Whisk the egg yolk with a little water and brush the biscuits with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes.
4
Makes about 120 biscuits.