Vanilla bagels

vanilla bagels

Vanilla bagels


Almond flour – 100 g
Wheat flour – 100 g
Unsalted butter – 80 g
Powdered sugar – 3 tbsp
Vanillin – to taste
Egg – 1 pc.
Dark rum – 2 tablespoons


Rub butter on a coarse grater into flour.
Grind the flour and butter into crumbs

Add powdered sugar and vanilla. Mix well.

Add the almond flour. Stir.

Lightly beat the egg and rum.

In the middle of the flour mixture and pour in the egg fast movements knead the dough.

Roll the dough into a ball, wrap with cling film and store in the refrigerator for 2 hours.

Heat the oven to 180 ° C. Lightly sprinkle flour your work surface. Hands roll dough into a long flat strip width of 5 cm and a thickness of 1-1.5 cm.

Cut into strips about 1-1.5 cm thick.

Form crescents. It is important that the edges are not too thin, or biscuits will burn at these locations.

Put on a baking sheet lined with baking paper, and bake on top of the oven about 10-15 minutes.

The finished cookies should not be too rosy. Give the liver to cool on the baking sheet, then pass on to a dish and sprinkle liberally with powdered sugar.

Bon Appetit!

vanilla bagels1

vanilla bagels2

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