Opulent taste cookies, with butter, almond and brandy. Eaten pleasant all year, but very fit to winter holidays. From radico.com
ingredients (per 26 about cookies):
almond slivers: 125 g. and 10 g. decoration
Butter: 125 g. at room temperature
Ζάχαρη : 185 g.
Cognac or brandy: 2 tablespoons (30 ml)
Milk: 2 tablespoons (30 ml)
Flour: 200 g. (For every use)
Cornflour: 25 g.
Caster sugar: little for sprinkling
keep 10 g. almonds for decoration and rest place in a large frying pan over low heat. lightly roasted almonds, stirring continuously, begin to change color and smell beautiful. The download from heat and pour on a platter to cool. Put a few – few in food processor or food processor and beat, to rub, but not to become like flour, be slightly thicker to give texture to the cookies.
In a bowl or blender place the butter and beat with a whisk or hand mixer fluffy, gradually adding sugar, alternating with brandy and then milk.
Stop beating and stirring gently with a spatula or wooden spoon, add grated almonds. When incorporated add the flour, always stirring gently and finally the corn flour. You will get a soft dough.
Cover the bowl with plastic wrap and refrigerate for half an hour.
Meanwhile preheat oven to 160 degrees and Lay 2 large baking trays with greaseproof paper baking.
When the half-hour passed, remove the dough from the refrigerator. Take a spoon and make dough ball, press it gently between your hands to slightly widen and put it in the pan. Continue until all the dough is finished. Will be approximately 26 cookies. At least let the pan 2 from. distance between the cookie because it will stretch out cooking.
Bake the cookies for 20 some minutes in a preheated oven (They will look slightly uncooked on the face, They will not pick color). Take them out and leave them in the pans to just drop their temperature and to tighten somewhat. Then pull carefully on a rack to cool completely. When completely cold, sprinkle with powdered sugar and store in an airtight box.