Hello my dear readers,
A Happy New Year // Ein frohes neues Jahr! //明けましておめでとう！
I hope it will be a good year for you all, but I’ve got a good feeling about it. <3
I got some pretty cool and lovely presents for Christmas, which is: Three recipe books that I longed to call mine!!!
I want to show you the first recipe that I chose to bake among so many not less tempting others in my new books. It’s a recipe for little cookies with a subtle amaretto-taste. They are so easy to make and even faster gone! ;3
ingredients (makes approx. 25- 30 cookies)
- 80 grams flour, sieved
- 25 grams cocoa
- ½ tsp baking powder
- 40 grams sugar
- 25 grams cold butter, cubed
- 10 ml Amaretto
- 1 egg
- some icing sugar to coat
method
Mix the flour, cocoa, baking powder and sugar in a mixing bowl until well combined. Then sieve it. Add the cubed butter and using your fingertips, rub the butter into the flour-mixture until its consistency reminds you of fine sand.
Mix the egg and amaretto together and add to the sandy mixture. Mix it with your hands then switch to a greater. The dough will be very sticky! Wrap the dough in clingfilm and refridgerate for about 30 to 40 minutes.
Preheat the oven to 180°C and prepare the icing sugar. Line your baking tray with parchment paper.
Wet your hands a little bit with cold water. With a teaspoon scoop out some dough and form it to little balls. Toss in the icing sugar and coat them completely and put them on the baking tray.
Bake for 10-12 minutes in the oven. Allow to cool completely.
Bake for 10-12 minutes in the oven. Allow to cool completely.
Source "The Hummingbird Bakery: Home Sweet Home", Harper Collins Publ. UK (2013)
