Prague Cookies
Description
Ideal with tea and coffee. The recipe for making this cookie is very simple, it cooks quickly, and step‑by‑step tips for the recipe will help you do it. Almonds can be substituted with any other nuts. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Sift the flour into a bowl, add baking powder, vanilla sugar.
- 3
Step 3
Separate the egg whites and yolks, add the yolk to the flour, also add softened butter there, and knead a smooth, elastic dough.
- 4
Step 4
Wrap the dough in a bag and place it in the freezer for 10 minutes.
- 5
Step 5
While the dough comes together, coarsely chop the almonds with a sharp knife into crumbs, but not too fine.
- 6
Step 6
Wash and dry the small kishmish raisins on a paper towel.
- 7
Step 7
Dust the work surface of the table with flour, place the dough, roll it out to a sheet 0.8 cm thick. Cut circles with a dough cutter or a glass cup, 4–5 cm in diameter.
- 8
Step 8
Place the cookies on a baking sheet lined with parchment paper.
- 9
Step 9
Add a pinch of salt to the egg whites and beat until soft peaks form.
- 10
Step 10
Add the powdered sugar in several additions, continuing to beat.
- 11
Step 11
Whisk until stiff peaks form.
- 12
Step 12
Transfer the meringue into a pastry bag and, using a star tip, pipe the meringue onto the cookies in the shape of large swirls.
- 13
Step 13
Sprinkle the top with almonds and add a few raisins.
- 14
Step 14
Bake the cookies at 150 °C for 15–20 minutes. Do not remove them from the oven right away; slightly open the door and wait about 5 minutes so the meringue cools gradually, preventing it from collapsing due to the temperature difference.
- 15
Step 15
Pour coffee and enjoy the delicious “Prague cookie” with a delicate shortcrust base and meringue with almonds and raisins. It’s simply magnificent!