Shakarlama with almonds.

It is dry and sweet macaroons are likely to have many years ago baked in Tiflisse. And you try.

Not roasted almonds 200g
150 g walnuts
600 g flour
2 cups sugar
3 eggs
200 g butter
200 g fat sour cream
6 cardamom pods


1. Melt the butter over low heat and cool slightly. Crush boxes cardamom and remove the seeds. Grind them into powder in a mortar.

2. calcined in a dry skillet walnuts, rub them between your hands to get rid of the peel, cut into large pieces of nuts.

3. Almond pour boiling water for 10 min., Then peel — nuts literally slip out of it, if you squeeze them with your fingers. Cut the piece of almonds as well as walnuts, grind the rest in the dust.

4. Whisk the eggs in a bowl with sugar. Gradually add flour and almond «dust», add the butter, sour cream and ground cardamom. Knead for 10 minutes.

5. Add to the dough, cut almonds and walnuts, peremesite way to distribute them evenly.

6. Roll out the dough on the table, pripylennom flour. Cut biscuits molds, place on a greased baking sheet and bake in a preheated 180 ° C oven until golden color, about 20 minutes.

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