Cinnamon biscuit

1 serving


Carefully separate the yolks from the proteins, cool the proteins. Then rub 2 yolks with a whisk of 3/4 cup of sugar and gradually add the rest of the yolks, continuing to rub until the sugar grains disappear and the mass increases in volume by 2-3 times. In another dish set in a bowl of cold water or ice, beat the squirrels. As soon as the protein begins to become rippled, without stopping whipping, add the remaining sugar in small portions, then pour in a little water, pour in salt or citric acid and continue whipping until the mass increases in volume by 4-5 times. Add a third of the whipped proteins to the ground yolks, then, slightly mixing, pour in the sieved flour, introduce the remaining whipped proteins and mix until homogeneous mass forms. Pour the finished dough into a baking tray or deep frying pan covered with paper so that it fills half the volume. Then level the dough surface with a knife wetted in water and sprinkle with cinnamon. After that, top up the rest of the dough so that it takes up three quarters of the volume, level again, sprinkle with crushed almonds, put in a hot oven and bake for 30-40 minutes. Chill the finished biscuit, place on a dish, remove the paper and serve, cutting into portions.