Egg cookies with nuts
Description
The baking is prepared simply and quickly. Any ground nuts (hazelnuts, peanuts, etc.), seeds or poppy seeds can be added to the dough for this wonderful cookie, experimenting and achieving new flavor combinations. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients, noting that the specified wheat flour and leavening mixture is made by combining 100 g of white flour with 10 g of leavening agent.
- 2
Step 2
Break the eggs into a deep bowl, add a pinch of salt, vanilla sugar and granulated sugar, then lightly whisk with a whisk until the sugar dissolves.
- 3
Step 3
Add sunflower oil to the egg mixture and whisk again until it lightens slightly.
- 4
Step 4
Add the sifted whole‑grain flour to the egg‑butter mixture and stir with a spoon or spatula.
- 5
Step 5
Add the prepared mixture of flour and leavening agent to the dough while sifting and mixing thoroughly.
- 6
Step 6
Grind the nuts into crumbs and add them to the dough, which should become sufficiently thick and sticky. Mix everything thoroughly at the end.
- 7
Step 7
Spread the dough onto a baking sheet lined with parchment paper using a spoon.
- 8
Step 8
Place the cookies in a preheated oven at 170‑180 °C and bake for 15‑20 minutes.
- 9
Step 9
During baking, the egg cookie with nuts expands significantly in size and develops a light, crumbly texture, which is visible when broken. Serve it after it has fully cooled and enjoy tea time with the family!