Friesenkekse - A classic in northern Germany / Shortcrust pastry скачать в хорошем качестве

Friesenkekse - A classic in northern Germany / Shortcrust pastry

Recipe Friesian biscuits Ingredients for the dough: 250 grams of butter 140 grams of sugar 2 packets of bourbon vanilla sugar 2 egg yolks 300 grams of flour 100 g cornstarch 1 pinch of salt Ingredients for the crust: 2 egg whites 100 g chopped almonds 100 g granulated sugar Sift flour and starch and set aside. Cream the butter and gradually add the sugar, then the vanilla sugar and then the salt and stir everything into a homogeneous mass. Stir in the egg yolks one at a time and then stir in half of the flour-starch mixture by the spoonful. Add the rest of the flour and work in by hand. Form rolls approx. 3-4 cm thick from the dough, cover with foil and place in the fridge for at least 2 hours. Preheat the oven to 220°C /428°F top and bottom heat. Beat the two egg whites briefly with the whisk. Mix the chopped almonds and the caster sugar and place on a plate. Brush half of the rolls with the egg white and then place the wet side in the almond-sugar mixture. Brush the rest of the roll and roll in the almond sugar. Cut thin slices approx. 0.5 cm thick and place on a baking tray lined with baking paper. Bake the Friesian biscuits for about 10 minutes until the edges are slightly caramelized. Let the cookies cool down and store in an airtight container, or even better, eat right away.