Ingredients
1 egg
½ cup powdered sugar
¼ cup soft butter
2 cups flour
2 tsp ground cinnamon
¼ tsp salt
1 tsp baking powder
1 tsp ground anis
½ cup milk
hazelnut
syrup
crushed pistachio
½ cup powdered sugar
¼ cup soft butter
2 cups flour
2 tsp ground cinnamon
¼ tsp salt
1 tsp baking powder
1 tsp ground anis
½ cup milk
hazelnut
syrup
crushed pistachio
Method
- Preheat oven to 180˚C.
- Beat egg until fluffy, add sugar and continue beating at medium speed.
- Add butter and continue beating until it becomes cream and light.
- Combine flour, cinnamon, salt, baking powder and anis.
- Add flour mixture gradually to egg mixture, stir with a wooden spoon until combined.
- Add milk gradually and knead until dough formed.
- Shape into small balls, arrange a part on greased cookie sheet.
- Push lightly a piece of hazelnut on top of the balls.
- Bake for about 15 minutes.
- Cool for a few minutes, dip the cookies into a bowl of syrup for a minute.
- Remove with slotted spoon, arrange on a serving plate.
- Sprinkle with crushed pistachio.
- Beat egg until fluffy, add sugar and continue beating at medium speed.
- Add butter and continue beating until it becomes cream and light.
- Combine flour, cinnamon, salt, baking powder and anis.
- Add flour mixture gradually to egg mixture, stir with a wooden spoon until combined.
- Add milk gradually and knead until dough formed.
- Shape into small balls, arrange a part on greased cookie sheet.
- Push lightly a piece of hazelnut on top of the balls.
- Bake for about 15 minutes.
- Cool for a few minutes, dip the cookies into a bowl of syrup for a minute.
- Remove with slotted spoon, arrange on a serving plate.
- Sprinkle with crushed pistachio.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our disclaimer Page.This topic brought to you from chefosama.com
0 comments:
Post a Comment