Viennese almond horseshoes are very popular in Austrian coffee houses. The biscuits have a delicate nutty taste and a light crumbly structure. At home, it is realistic to cook such a delicate delicacy, although it will take some effort to do this.
It is necessary
- - 300 g of wheat flour;
- - 200 g butter;
- - 150 g icing sugar;
- - 100 g of sugar;
- - 90 g almond flour;
- - vanilla sugar;
- - 2 egg yolks;
- - a pinch of salt.
Instructions
Step 1
You can make almond flour yourself. To do this, soak the almonds in hot water for 20 minutes, then remove the skin from it, dry the nuts in a dry, clean frying pan, grind them in a coffee grinder until they become flour.
Step 2
Put softened butter in a bowl, add sugar, almond flour, a pinch of salt, grind this mass. Add the egg yolks, we won't need the whites here. Stir, sift the specified amount of flour on top and knead the dough from these ingredients. Form a ball out of the dough, refrigerate for two hours.
Step 3
Cut a ball of dough into a couple of pieces, pinch off 10 g pieces, form each piece into rolls 8 centimeters long, bend them into a horseshoe, put on a baking sheet lined with parchment paper. The dough turns out to be plastic, but still a little crumbly, so you will have to tinker with the formation of horseshoes.
Step 4
Cook the Viennese almond horseshoes for about 10 minutes at 180 degrees, this is enough for them to turn golden. Dip the hot horseshoes immediately in the powdered sugar mixed with vanilla. Place the cookies on a wire rack and wait for them to cool. Delicate beautiful delicacy is ready.
