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Almond Butter Cookies Recipe | Easy Moon Biscuits

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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Meat Tagine with Eggs (L'ham Maghdour bel Beid - from Rabat) 4 servings Medium 2 hours For the Tajine 1 teaspoon salt 1 teaspoon turmeric 1/2 teaspoon black pepper A few saffron threads saoked in 60ml water 1 teaspoon of fermented butter (smen) 1 kg beef shank 3 white onions, choped Handful finely chopped parsley 1 cinnamon stick water for cooking 4 tablespoons oil (half olive, half vegetable) For Garnish Eggs (1 per person) Juice of 1/2 lemon Toasted almonds Fresh parsley (for serving) 1- In a large pot, combine the salt, turmeric, black pepper, saffron with its soaking water, fermented butter (smen), and the beef pieces. Mix well to coat the meat evenly with the spices. 2- Place the pot over medium heat and sauté the meat for about 5–7 minutes until it lightly browns and releases its aroma. 3- Add the chopped onions, parsley, and cinnamon stick. Cover and cook on low heat for 15 minutes, allowing the onions to soften and release their juices. 4- Pour water until it barely covers the meat, add the olive oil and vegetable oil, cover, and let cook for about 1:30 hours, or until the beef becomes tender and the sauce thickens. 5- In a small frying pan, place a ladle of the tajine sauce over medium heat. Crack one egg into the sauce. Try to keep the egg whole. Cook for a few minutes then squeeze a little lemon juice over it, and continue cooking to your desired doneness. Repeat according to the number of servings (1 egg per person). 6- Transfer the beef to a serving dish, pour the sauce around the meat, garnish the top with the cooked eggs, toasted almonds, and fresh parsley, and serve hot with Moroccan bread.

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