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These cookies are so delicious! With this video, you will learn how to make almond cookies. Also very popular in Turkey, can be found in all Turkish pastries. These moon shaped biscuites won’t go bad so fast, it will keep its great flavour for a long time! For the almond butter cookies start by peeling almonds that soaked in hot water for 10 minutes Grind peeled almonds using a blender Roast the grinded almonds. Transfer to a bowl and let it cool down Roast the flour as well When the almonds cool down, combine them with podered sugar Add in an egg and Butter Gradually add the flour Baking Powder add Flour Place on a tray with baking papper On 170C (340F) pre-heated oven, bake for approx. 25 minutes Let the cookies cool down on the tray, don’t move the mbefore they cool down
Ingredients for easy almond cookies recipe
100g (3.5 oz) butter
½ cup of powder sugar (and some extra for the topping)
1 cup almonds
1 ½ cup of flour
1 egg
1 tbs. baking powder
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Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"