Desert roses are crumbly cookies covered with cereals, featuring a typical crunchy exterior and a very soft interior that melts in your mouth. Not knowing the recipe for desert roses, I wandered online and this one seemed the best to try. The preparation of these cookies is very simple but requires resting times in the cold that absolutely must be respected. If you’re not afraid of the resting times and want to try another type of delicious cookie, I recommend the cookies.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours 15 Minutes
- Preparation time: 10 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Energy 169.07 (Kcal)
- Carbohydrates 18.30 (g) of which sugars 9.24 (g)
- Proteins 2.58 (g)
- Fat 9.85 (g) of which saturated 4.09 (g)of which unsaturated 2.21 (g)
- Fibers 0.93 (g)
- Sodium 71.27 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz butter
- 3/4 cup sugar
- 1 pinch salt
- 2 eggs
- 1 1/4 cup almond flour
- 1 cup all-purpose flour
- 1 packet baking powder
- 1 packet vanillin (vanilla flavor would be better)
- 3 oz dark chocolate chips
- 5 cups corn flakes (the quantity varies according to your taste)
- to taste vanilla powdered sugar
Steps
First step, blend the butter well with the sugar, salt, and lemon zest. Then add the eggs one at a time, blending continuously until you create a nice cream. Now add the dark chocolate chips, almond flour, and all-purpose flour.
Finally, incorporate the packet of baking powder and the vanillin or vanilla flavor into the dough.
Once the dough is prepared, it must rest in the refrigerator for at least 15 minutes. Then take it out and, with the help of a spoon, form balls that you will roll in the corn flakes. These formed balls should rest in the freezer for at least two hours and be baked from frozen in the oven at 340°F for 12 minutes.
Place the balls on the baking sheet quite far apart because they will flatten greatly during baking. Once baked, let them cool well and cover with powdered sugar before serving.
