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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Sift together “hot cake” mix, almond powder and cocoa powder.
In a bowl, cream together butter and sugar.
Add beaten egg and blend well. (Photo #1)
Mix in the sifted dry ingredients. Pull the dough together. (Photo #2)
Wrap in plastic wrap. Let rest in the refrigerator for about 1 hour.
Break the dough into small pieces and roll them into 1.5cm balls between the palms of your hands. (Photo #3)
Bake in a preheated oven at 160 °C (320 °F) for about 8 minutes until brown. (Photo #4)
After cooling, sprinkle with confectioners’ sugar generously.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
25 cookies |
193kcal |
100 minutes |
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| butter |
50g |
| sugar |
35g |
| whole egg |
20g |
| “hot cake” mix (pancake mix) |
60g |
| almond powder |
30g |
| cocoa powder |
10g |
| confectioners’ sugar |
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【Preparation】
- Allow butter to soften at room temperature.
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