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)
In a bowl mix all ingredients, adding butter in the end. Mix with your fingers until you get a crumbled mixture.
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.
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.
Cool on a wire rack. Drizzle cookies with glaze and sprinkle with coconut and lemon zest.
Photo: John Athymaritis – Food styling Antonia Kati
Και η συνταγή στα ελληνικά: Μπισκοτάκια αμυγδάλου με καρύδα και γλάσο από υποβρύχιο