Cottage cheese and almond cookies
Description
It goes perfectly with tea and coffee. If you don’t have almond flour on hand but you do have almonds, simply grind the nuts in a blender—you can leave the skins on, and they don’t need to be super fine. Use cottage cheese of any fat content. You don’t need to place almonds on the cookie dough before baking at all—it will still be delicious without them. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need in advance. It is best to chill the butter in the freezer for about 20 minutes beforehand so it is thoroughly cold when you use it.
- 2
Step 2
Place all the flour in the blender bowl and add ice-cold butter, cut into pieces.
- 3
Step 3
Run the blender for 30–40 seconds; you should end up with a fine, flour-like crumb. Transfer it from the blender jar into a large bowl.
- 4
Step 4
Place the cottage cheese, sugar, salt, and egg in the blender jar.
- 5
Step 5
Run the device for 30-40 seconds and you should end up with a homogeneous curd mass.
- 6
Step 6
Transfer the cottage cheese mixture from the blender bowl into the bowl with the flour crumbs and add almond flour to them.
- 7
Step 7
Knead a soft dough by hand that does not stick to your hands.
- 8
Step 8
Roll out the almond–cottage cheese dough on a work surface to a sheet about 2–3 mm thick. Using a cookie cutter (mine was heart-shaped), cut out the cookie shapes from the sheet and transfer them to a baking sheet lined with baking parchment. On half of the cookies I placed one almond each, pressing them in slightly. Bake the cookies in an oven preheated to 180°C for 15–20 minutes.
- 9
Step 9
Let the finished cookies cool slightly, then serve.