Crunchy almond rhombs

Name: Crunchy almond rhombs
Cook time: 30 min
Total time: 30 min
Yield: 45
Ingredients: 2 Eggs (Gr. M); 125 g butter/margarine; 100 g + 2 tablespoons icing sugar; 150 g Cornmeal; 100 g Maize starch; 10 g gluten-free binding agent (e.g. biobin); 1 Package. Vanillin sugar; 1 pinch Salt; 100 g crushed almonds; 7-10 Tbsp Cornmeal; 2 tablespoons (30 g) flaked almonds; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 45

2 Eggs (Gr. M)
125 g butter/margarine
100 g + 2 tablespoons icing sugar
150 g Cornmeal
100 g Maize starch
10 g gluten-free binding agent (e.g. biobin)
1 Package. Vanillin sugar
1 pinch Salt
100 g crushed almonds
7-10 Tbsp Cornmeal
2 tablespoons (30 g) flaked almonds
baking paper

Directions

1
Separate 1 egg. Mix the fat in pieces, 100 g icing sugar, flour, starch, binding agent, vanillin sugar, salt, 1 egg, 1 egg white and ground almonds first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and put in a cool place for about 1 hour
2
Roll out the dough into a rectangle (approx. 25 x 39 cm) on a work surface dusted with maize flour. Cut out approx. 45 lozenges with a dough wheel or knife. Place on a baking tray lined with baking paper
3
Spread the lozenges with 1 whisked egg yolk, sprinkle with flaked almonds and press on. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes. Let them cool down. Sprinkle with 2 tablespoons icing sugar