Thursday, 8 December 2011
Mjendulata (Almond loaf)
18 dkg flour
18 dkg sugar
18 dkg almond
a bit of baking powder (quantity: the point of the knife)
Beat the eggs and sugar, add flour. Knead on a surface covered in flour and gradually add more flour until the dough has hardened enough to be shaped into thin loaves. Add the whole almonds at the end. Bake at cca 170°C. Be careful not to overdo it, the loaf must remain white.
Cut into thin slices while the it's still hot.
These cookies can be kept long, eventually they become even tastier.
Of course it should be kept in closed box in a dry place.