Delicious Crunchy Almond Biscuits
Ingredients
Dough
- 1 packet caramel cream
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup butter at room temperature
- 1 cup toasted coconut
- 2 teaspoons baking powder
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups flour
For covering
- 1 egg white
- 1/2 to 1 cup chopped peeled almonds
For decoration
- powdered sugar
Preparation
In the mixer bowl, place the caramel cream, egg yolk, vanilla, butter, and sugar, and use a whisk to beat until smooth.
Add the coconut, baking powder, salt, and flour, and mix to get a smooth dough.
Cover the dough and refrigerate for 15 minutes.
Remove from the fridge and let it sit for a few minutes to reach room temperature.
Preheat the oven to 180 degrees Celsius and prepare shallow trays lined with parchment paper.
Shape the dough into balls approximately 3 cm in size.
In a deep plate, lightly beat the egg white with a fork.
Place the chopped almonds in a wide plate.
Take a dough ball, dip it in the egg white to coat, then roll it in the almonds to cover completely.
Place the coated balls on the tray, leaving space between each.
Use your finger to press a dent into each ball.
Bake for 10 to 12 minutes until golden brown.
Allow to cool in the trays, then sprinkle with powdered sugar.
