Crunchy almond ginger

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 50
  • 50 g Butter
  • 3 TABLESPOONS Milk
  • 1 package Vanillin sugar
  • 100 g Sugar
  • 60 g Flour
  • 75 g flaked almonds
  • 25 g chopped almonds
  • baking paper

Directions

  1. 1

    Melt butter in a pot. Add milk, vanillin sugar and sugar and mix. Remove the pot from the heat and stir in flour. Carefully fold in flaked and chopped almonds.

  2. 2

    Place 1 teaspoon of dough in heaps on each of 3 baking trays lined with baking paper. Press flat (leave about 5 cm space between the piles, as the biscuits are very different). Bake the trays one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Leave the cookies to cool slightly on the hot baking tray, then carefully lift them off the baking tray and let them cool down on a cake rack

  3. 3

    30 minutes waiting time

Nutrition Facts

KCAL
40 kcal
CARBS
3 g
FATS
2 g
PROTEINS
1 g