Amygdalota biscuits are fragrant and crispy, making them ideal for your morning or afternoon coffee and tea.
Materials:
250g butter
250g sugar
One whole egg + one egg white (for the spread)
Two vanillin capsules
zest of 1 lemon
1 tsp. of lemon juice mixed with ¼ tsp. baking soda
3 cups all-purpose flour (you may need a little more)
2 tsp. baking powder
90g Almonds, coarsely chopped
½ cup whole almonds for baking
¼ tsp. salt
Procedure
Step 1
Put the butter in a bowl with the sugar and beat with a hand mixer until the mixture turns white and fluffy.
Step 2
Add the whole egg, then the vanilla, the zest and the lemon juice where you have dissolved the baking soda. Mix with a maurice.
Step 3
Mix the flour, baking powder, and coarsely chopped almonds and pour them into your prepared mixture. First, mix with a maurice to absorb the mixture, and then knead with your hands until you get a dough that will not stick to your fingers (if necessary, add a little more flour), but be careful that the dough is not hard. Set aside for 10 minutes.
Step 4
Form small walnut-sized balls and place them on a baking sheet lined with non-stick baking paper. Put an almond in the middle of each one, pressing slightly to flatten them and brush them with the egg white.
Step 5
Bake in a preheated oven at 180°C for 20-25 minutes until the surface gets a nice golden colour.
See the video:
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