When baked sweet almond, glad to get into the kitchen ... smells like heaven blessed! These cookies are nice, and the crunch of the toasted almonds makes them irresistible Ingredients: 200 g flour 50 g starch patata100 almond rallada100 g g g azucar150 limon1 mantequillaralladura of yemauna cuacharadita egg and a little milk to bicarbonatoun ( optional) almond sprinkles for decoraruna egg for garnish Preparation: In a bowl beat the cream butter and sugar until well blended.
Then add the egg yolk is still beating and when it has integrated the mass joined the flour mixed with potato starch, grated almonds, baking soda and lemon scratch. Mix well, and add the egg and yolk. If it becomes necessary to get a good texture in the dough, you can add a little milk, a tablespoon or two While heating the oven to 180 degrees, stretching the dough between two plastic wrap.
With the help of some strips and roll, leaving the mass ranges between three to five millimeters thick, cut with cookie cutters and place the cookies on a baking tray. Are painted with beaten egg white and sprinkle with almond sprinkles Bake for about 15 or 20 minutes depending on thickness.
When gold is removed and placed on a wire rack to cool 
Then add the egg yolk is still beating and when it has integrated the mass joined the flour mixed with potato starch, grated almonds, baking soda and lemon scratch. Mix well, and add the egg and yolk. If it becomes necessary to get a good texture in the dough, you can add a little milk, a tablespoon or two While heating the oven to 180 degrees, stretching the dough between two plastic wrap.
With the help of some strips and roll, leaving the mass ranges between three to five millimeters thick, cut with cookie cutters and place the cookies on a baking tray. Are painted with beaten egg white and sprinkle with almond sprinkles Bake for about 15 or 20 minutes depending on thickness.
When gold is removed and placed on a wire rack to cool
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