Ingredients for +/- 30 pcs200 gr butter
450 gr dark brown sugar
100 ml water
1 egg
2 heaped tbsp honey
750 gr self raising flour
a pich of salt
2 tbsp cinnamon
for finishing: milk or beaten egg & 30 bleached almonds
Preparation
Mix the butter and sugar well. Add the water, egg and honey.
Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
Leave to rest in a cold place for up to 5 hours.
Divide the dough into 30 portions. Roll and flatten to about 1.5 cm. Put them on a baking tray, lined with baking paper.
Press an almond in each cookie. Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.
Hello Patricia! We are finally in one spot again, with a kitchen, so I am going to try and make your incredibly yummy cookies :) When you say "dark brown sugar" do you mean the kind that is kind of soft and packs down really easily (not sure I can find that in Italy) or is demerara sugar okay?
ReplyDeleteHi Friedel ! Hope you and Andrew are well. I haven't had much time to read up on your blog or add anything to mine for that matter. Soon, I hope, everything will quieten down a bit.
ReplyDeleteThe dark brown sugar is Muscovado sugar I guess, if you can't find it you can use demerara, no problem. Just don't scimp on the cinnamon, cause that's what makes them so yumyum.
Patricia xxx...x
We have just pulled the last tray of cookies out of the oven, so delish! I used demerara sugar in the end. The Italians don`t seem to have much choice for sugar, at least not in the area I`m in. They worked out pretty well, not quite as dark as yours (maybe because of the sugar?) and I think I overcooked them a touch in the fan oven, so a tiny bit crispier on the bottom than we remember, but still good enough that we are already planning the next batch!
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