- 250 g Nut
- 250 g Bleached and hulled almonds
- 250 g of semolina sugar
- 30 g of melted butter
- 1 Teaspoon of chemical yeast
- 1 Large egg
- 1 Teaspoon orange blossom water
- 1 Teaspoon lemon zest or grated orange
- 2 Pinches of salt
- For the scenery: 50 g of icing sugar
Preheat oven to 180 °c. Lightly toast the nuts in the oven 5 mn, let them cool IPSI remove them from their dandruff by rubbing them with a clean cloth.
Grind almonds and nuts with sugar.
In a container, place almonds and mouluess nuts, lemon zest (or orange), baking powder, melted butter, egg salt and orange blossom water.
Mix well to Get a homogeneous dough. Make small dumplings and coat them with icing sugar, the decorators with the tip of a knife, the shredders on a plate lined with parchment paper and bake them pendant 12 mn.
Remove the Cookie from the furnace and allow them to cool completely before the plate removers.