These traditional Dutch cookies have a nice and soft texture and yes, you can make them yourself!
Making dough
Zest the lemon. Grind the almonds in a food processor. Add 1 tablespoon zest, ¼ cup of the sugar, egg and ground cardamom and mix until a smooth dough forms. Wrap the dough in plastic wrap and let rest for at least 8 hours in the refrigerator.
Baking cookies
Preheat the oven to 400° F. Divide the dough into 2 equal pieces and shape each piece into a short, thick cylinder. Sprinkle the remaining sugar on a plate and roll the dough over the sugar until the roll is 6 inches long and 1 inch thick. Repeat with the other piece of dough. Cut the roll into slices about ½ inch thick. Press both sides in the remaining sugar, set on a baking sheet lined with parchment paper, making sure there is space between each cookie (they will spread slightly as they bake). Bake the cookies in the oven for 6 to 8 min or until the edges are golden brown. Let cool on a wire rack.
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