Cinnamon crisps
Info
- Perptime 25 Min.
- Cooltime 60 Min.
- Baketime 10 Min.
Ingredients
Portions
For the filling:
- 2 eggs
- 50 g melted butter
- 100 g Almond sticks
- 50 g Cristallino cane sugar HIH
- 2–3 3 tsp. cinnamon
- 50 g Almonds roasted, ground
For the dough:
- 250 g flour
- 100 g Cristallino cane sugar HIH
- 1 Bourbon vanilla powder HIH
- 1 egg
- 125 g soft butter
Also needed:
- some water
- 20 g Cristallino cane sugar HIH
- 1 tsp. cinnamon
Preparation
Mix together all ingredients for the filling and set aside. Sift flour into a separate bowl and add all other ingredients for the dough. Mix at first with the hand mixer using the kneading hook and finish kneading by hand until dough is smooth.
Dust work surface lightly with flour and roll out dough into two squares with 20x20 cm. Spread almond paste onto both dough squares. Tightly roll up both dough squares and coat outside with water. Mix cane sugar with cinnamon, roll the dough rolls in the sugar-cinnamon mixture and put on a plate. Let both rolls rest in the refrigerator for at least one hour, if possible overnight.
Preheat oven to 200 °C (fan oven: 180 °C). Cut rolls uniformely into ½ cm thick slices. Put slices onto a baking sheet covered with baking paper. Bake for about 8-10 minutes.
