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Almond buds
1 serving
All products intended for making dough are well kneaded and rolled into a layer with a thickness of 3-4 mm. Cut squares from the seam, lubricate them with a peep and put a walnut or hazelnut core in the center. Raise the corners of the squares upward and tightly connect so that they adhere 1-0. 5 cm below the tips. Grease the baking sheet with oil, sprinkle with flour and bake the buds at high temperature until ruddy. Sprinkle vanilla sugar on the table when served.
All products intended for making dough are well kneaded and rolled into a layer with a thickness of 3-4 mm. Cut squares from the seam, lubricate them with a peep and put a walnut or hazelnut core in the center. Raise the corners of the squares upward and tightly connect so that they adhere 1-0. 5 cm below the tips. Grease the baking sheet with oil, sprinkle with flour and bake the buds at high temperature until ruddy. Sprinkle vanilla sugar on the table when served.
butter - 80 g, almonds - 80 g, sugar - 100 g, milk to taste, flour - 300 g, eggs - 3 pcs., vanilla sugar to taste, apricot to taste, cookie powder - 1 pack
