Almond Flower Cookies
- For the dough
- 150 grams
- 70 grams
- 100 grams
peeled, crushed almonds
- 120 grams
- 2 tablespoons
Combine the flour, sugar and almonds. Add the egg, rosewater and cold butter in pieces. Chop together with a knife, then quickly knead into a smooth dough with clean hands. Chill in the refrigerator for 2 hours.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough between sheets of plastic, and cut out 6 cm (approximately 2 inch) round cookies. Place the cookies on a baking sheet lined with parchment paper and bake in the preheated oven for 12 minutes.
Chop the chocolate coarsely and melt in a double boiler, then remove from heat and let cool slightly.
Knead together the marzipan, egg whites, powdered sugar and chocolate and roll into small balls.
Remove the cookies from the oven and allow to cool completely.
Press a small marzipan ball onto each cookie, arrange the shaved almond pieces in a flower shape, then decorate with chopped orange peel and allow to dry.
Serve dusted with powdered sugar.