Really fragrant, crunchy and tasty, these cookies keep the perfect company to your morning or afternoon cup of tea or coffee…

Serves: 25-30 cookies Prep. time: 20′ + 30′ waiting Bakes in: 25′ Ready in: 40′

1 cup self-rising flour
2 lemons, zested
⅔ cup granulated sugar
100 g raw almonds, blanched, crushed
⅔ cup desiccated coconut
200 g butter, diced

100 g vanilla glaze (2,5 cups powdered sugar heated with 3 tbsp milk + 1 tsp vanilla extract)
desiccated coconut
lemon zest

Step 1
In a bowl mix all ingredients, adding butter in the end. Mix with your fingers until you get a crumbled mixture.

Step 2
Knead and bring dough together. Shape into a ball and divide in half. Shape into 2 cylinders, cover in wrap and fridge for 30 minutes.

Step 3
Preheat oven at 180οC/fan and line two shallow baking dishes with non-stick baking parchment.
Cut the two cylinders into disks using a sharp knife and transfer in the two dishes. Bake for 25 minutes.

Step 4
Cool on a wire rack. Drizzle cookies with glaze and sprinkle with coconut and lemon zest.

Photo: John Athymaritis – Food styling Antonia Kati

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