Almond Uzbek cookies are a crisp Uzbek recipe made by kneading ground almonds into buttery dough, flavouring with cinnamon and baking. A short resting time keeps the cookies from spreading in the oven and losing their shape.
Knead the ground almonds with the flour, softened butter, sugar and cinnamon into a smooth dough.
Let the dough rest for 15 minutes.
Shape the dough into small discs and bake in an oven preheated to 170°C for 22 minutes until the edges turn lightly golden.
Rest the dough for 15 minutes before baking, or unrested dough will spread in the oven. Do not take them out early; if removed before the edges turn lightly golden, the centre stays doughy. Allergens: contains nuts (almond), gluten (flour), milk and dairy (butter).
Adding a pinch of grated orange zest to the dough brings a fresh aroma to the cookies.
Admin DadaGastro · verified in test kitchenBademin 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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