Cook Time | 60 minutes |
Servings |
Ingredients
- 250 gram Flour wheat / Flour
- 20 gram Corn starch
- 65 ml Cream 50 ml in dough, 15 ml in chocolate
- 80 gram Butter
- 1 piece Chicken egg
- 60 gram Sugar
- 1 pinch Salt
- 20 gram Cocoa powder
- 1 teaspoon Cinnamon
- 45 gram Almonds ground
- 50 gram Dark chocolate
- 1 teaspoon Baking powder
Ingredients
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Instructions
- Flour is sifted into a bowl, starch and cinnamon are poured in, cocoa, salt, baking powder. Egg beaten with sugar, I melted the butter and poured it all into a bowl of flour. I poured the cream and kneaded the dough well with my hands. The dough didn't stick to my hands or to the bowl. Dried, crushed almonds are poured into a deep bowl.
- Roll out the soft plastic dough thinly with a rolling pin. With small cutouts for cookies, cut out the blanks in the form of a heart and a flower. Rolled them up roll in chopped almonds and place on two baking sheets, greased with oil. Place the baking sheets separately in a preheated 180 degree oven and bake the cookies for 15 minutes.