Ingredients:
- 200g Butter (room temperature)
- 1 Egg
- 50g Sugar
- 300g Flour
- 100g Caotina Original
- Some Cinnamon
Glaze:
- 1 tbsp Caotina Creme Chocolate
- 1 tbsp Milk
- 35g Icing Sugar
- A handful of almonds
Preparation:
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Mix the soft butter with the egg and sugar. Add flour, Caotina Original and cinnamon. Knead by hand into a smooth dough. Let the dough rest in the refrigerator for half an hour.
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Then roll out the dough to a thickness of 3-5 mm. Cut out the biscuits and place them on a baking tray lined with baking paper. Bake the biscuits in the middle of the oven at 200 C° for about 10 minutes. Take the biscuits out of the oven and let them cool on a wire rack.
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For the glaze, mix all the ingredients up to and including the icing sugar with a spoon. Chop the almonds. With the help of a spatula, apply the glaze to the biscuits and sprinkle with the chopped almonds.
Tips:
- The biscuits can be stored for a few weeks without any problems, simply store airtight in a jar. Without glaze, the biscuits can also be frozen for 2-3 months.
- This makes rolling out even easier: Place the dough between baking paper or cling film or dust with a little flour so that it does not stick.
- The glaze works best if you apply it thinly, e.g. with a spatula.