Composition / ingredients
Cooking method
Grind butter at room temperature with powdered sugar, add 2 eggs, vanilla, 0.5 tsp salt, baking powder, - beat with a mixer for 2-3 minutes
Now add flour and knead the dough.
Put the dough in the refrigerator to cool down (I put it in the freezer for 10-15 minutes.
Sprinkle the table with flour and roll out the dough 6-7mm thick. Cut out the cakes (you can just cut out circles with a diameter of 8-10 cm, cut out the middle with a cork from a plastic bottle
Put the cut-out rings on a pallet and in the freezer for 20 minutes
Now we take our rings out of the freezer, lubricate them with yolk and dip them in nuts (roll out the nuts with a rolling pin beforehand)
We put the ring niches on a baking sheet and put them in a preheated oven for 10-15 minutes. Bake at a temperature of 200 *.
Everything. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
