The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Edirne Almond Cookie


1 cup fish almonds, 1 glass of coriander flour, 1 cup of powdered sugar (In), 4 tablespoons chopped butter, 1 packet of powdered sugar (covered), 1/2 packet of vanilla, 2 egg white, 1 tea fried baking powder.

Preparation of

Flour and large almonds are taken to a pan. It is roasted by stirring continuously until the odor comes out. This mixture, which rotates and returns to color, is left to cool down on an edge. After cold water, add 1 cup of powdered sugar, baking soda, 4 tablespoons butter, vanilla and egg whites. Care should be taken that the butter is at room temperature so that a dough is obtained in an earlobe consistency. The dough is kneaded well, if it is too soft, the consistency is adjusted by adding some flour. It should not be too hard, not sticking to the consistency but in the lumpy consistency. The dough is opened on the worktop with the help of a roller with 1 finger thickness. From the obtained dough, moon shaped molds are used to obtain locust, not very large biscuits. Cookies placed on oily papers are allowed to cook at medium temperature (160-180 ° C) in a preheated oven. Cooling cookies are ready to serve in a cup filled with the remaining powder sugar.

Region: Edirne
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