These crisp Uzbek cookies are made by kneading ground almonds into a buttery dough, flavoring it with cinnamon and baking. A short rest helps the cookies hold their shape in the oven.
Knead the ground almonds with the flour, softened butter, sugar and cinnamon until you have a smooth dough.
Leave the dough to rest for 15 minutes.
Shape the dough into small discs. Bake in an oven preheated to 170°C / 340°F for 22 minutes, until the edges are lightly browned.
Rest the dough for 15 minutes before baking, or the cookies will spread. Do not take them out before the edges are lightly browned, or the centers will remain underbaked. Contains nuts (almonds), gluten from the flour and dairy from the butter.
Bademin yarısını fındıkla değiştirdim, kurabiyelere daha derin ve topraksı bir aroma kattı; 6 kişilik porsiyonun tamamı ailem tarafından hızla tüketildi ve sıradaki seferde de aynı karışımı istediler.
Fındık-badem karışımı gerçekten güzel bir denge kuruyor; oranı yarı yarıya tutmanızı, fazla fındığın hamuru yağlandırabileceğini hatırlatırız.
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