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Jewish Cakes (Gluten-Free)

Cookies
Cook time: 0 min.
Servings: 40 pcs

Ingredients for Jewish Cakes (Gluten-Free)

Lemon peel from 0.5 organic Lemon
Cinnamon sugar
Together the beaten egg
0.5tspBaking soda
0.5tspCardamom
100gHirsemel
20gCorn flour cornstarch
30gEggs
30gAlmonds
30gSugar
50gButter

Instructions for Jewish Cakes (Gluten-Free)

To prepare the Jewish Cakes (Gluten-Free) recipe, please follow these instructions:

The dough is stirred by machine. The tonsils slipped and chopped fine. Lemon peel grated fine.

Sugar and butter in mixing bowl and stir white. Egg stirred in. Melsorterne, baking powder, cardamom, almonds and lemon zest mixed in, and the dough is stirred for 10 minutes.

The dough is made cold for 30 minutes. Roll into a sausage, which in turn made cold, for dejpølsen is hard. Dejpølsen cut into thin slices with a sharp knife. The discs are added on a wax paper lined baking sheet, brush with the beaten egg and sprinkled with cinnamon sugar.

The cakes Bake at 200 degrees C for 8-10 minutes. Cool on wire rack and can be saved in a cake tin with lid or frozen in a plastic container.

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