Cookies recipes

Petit four with apricot jam

Butter is stirred with marcipanen. Add the sugar and flour and finally eggs a little at a time. When the dough is uniform in consistency, pour it into a greased form with edge or a small baking pan. Put in a hot oven 180 degrees 25-30 minutes when the cake has

Almond biscuits

Chop the almonds finely in food processor. Add the remaining ingredients to the dough and run it along with the chopped almonds. Knead the dough together with your hands and put the cold 1 hour in the refrigerator. Roll the dough out on a melstrøet Board and c

Cantuccini

Chop the almonds roughly Mix the flour, baking powder and spices, but hold the 2 dl of flour back, which are added gradually Mix rest of ingredients in and knead the dough together When the dough is kneaded without can hang in your fingers, splitting

Biscotti de prato (Italian almond pulp)

Almonds roasted in a dry teflon pan. Share the eggs and beat the egg yolks with sugar and vanilliekorn, until it is thick and light yellow. The egg whites whipped stiff and reversed in the dough. Lemon zest, toasted almonds, wheat flour and baking powder mi

Biscotti with almonds

Mix flour, sugar, vanilla, possibly. citrus peel, anise and baking soda. Collect the eggs and knead with the coarsely chopped almonds in. Roll dough into sausages, about 2 cm. and set on wax paper. Brush with the beaten egg. Behind them at 180 degrees c.

Pleskner

Whip the whites until totally stiff. Whisk in the sugar, a little at a time. Stir yolks in. Term the two kinds of flour and baking powder in the dough while being touched. Put the dough on the baking tray with baking paper with 2 teaspoons. Bake at 190 degrees

Nut cakes

The dough is kneaded together. Rolled out to a sausage. Brush with milk or egg, rolled in a mixture of sugar and nuts. The batter stands for the next day in a cool place (refrigerator. Cut into thin slices. Bake at 200 degrees C 6-8 my. Tips: 673

Nut cakes m. syrup

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided into two equal pieces, which rolled out the sausages for about 4 cm. thickness, and then put in the fridge to cool-like,