Ingrédients
Beurre125 grams
Œuf1 piece
Sirop de raisin3 tablespoons
Farine blanche2 cups
Sel0- Roasted Almonds0.5 cup
Sucre blanc0.5 cup- Grape Molasses for Decoration0
- Ground Pistachios0
Mesures
- 1
Place the white sugar, grape molasses, and butter in a blender bowl. Mix for one minute until the mixture is well combined.
1 minutesMatériel requis:
Blender - 2
Add the egg and mix, then add the flour and salt and mix for 30 seconds. Then add the almonds and mix for a few seconds.
0 minutesMatériel requis:
Blender - 3
Gather the mixture to form a ball and transfer it to a piece of wax paper. Place it in the refrigerator for 30 minutes to an hour (or longer; the mixture can be frozen for 2 weeks).
30 minutesMatériel requis:🍳Wax Paper - 4
Roll out the dough between two sheets of wax paper or parchment paper. Preheat the oven to 180 degrees Celsius and cut the cookies using cookie cutters into crescent shapes or any desired shape.
10 minutesMatériel requis:
Plaque de cuisson - 5
Bake for 12 minutes or until the cookies are dry. Let the cookies cool.
12 minutes - 6
For decoration, brush with grape molasses and sprinkle with ground pistachios.
1 minutes
Faits nutritionnels
* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

