Canary Cookies-Kue Kering Lebaran

Canary Cookies-Kue Kering Lebaran

Material:

500 gr butter mix (2:1)
800 gr flour
6 egg yolks
450 gr granulated sugar
300 gr walnuts chopped rather fine that has been fried (fried first and then chopped)
1 teaspoon baking soda
1 tsp almond essence
2 egg yolks for sprinkling
for a sprinkling of chopped walnuts on top.
200 grams of cooking chocolate steamed.

100 g almond paste.
1 tsp almond essence
(If no almond paste can also be used at all delicate blend almonds with powdered sugar in 1 tbsp)

Method:

Beat butter with powdered sugar and egg yolks until well mixed.
Sift flour with baking soda mixture.
Combine the two ingredients TSB, add chopped walnuts and almond essence.
The preferred thickness of rollers, print the form stems, basting with the egg yolks and set neatly chopped walnuts, heat oven at 160’C for 30 minutes.

Combine melted chocolate with almond paste and almond essence, dab on the cake has cooled, stack into one cake with the existing  canary outer.

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