The desert roses are almond cookies coated with corn flakes. The first time I tried them I was struck by how good they are: I love almond sweets. As a proper food blogger I tried to recreate them in my kitchen and the result was exceptional. My boyfriend immediately asked me for a whole tray for himself, and my mom told me they are “the best cookies she has ever eaten in her life.” What can I say: very rewarding! At breakfast they are perfect for dipping in coffee or milk, at snack time they are nice with tea — in short, any moment of the day is perfect to eat these cookies, and of course also at the end of a meal.
Try also:
Desert Roses with Nutella
Chocolate Desert Roses
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
Ingredients
- 3/4 cup all-purpose flour
- 7 tbsp butter
- 1/3 cup potato starch
- 2 tsp baking powder
- 3/4 cup blanched almonds
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- as needed Corn flakes (corn flakes)
Preparation
To make the desert roses, blend the almonds with the sugar, pour them into a bowl and incorporate the softened butter. Then add the egg, the vanilla extract, the flour and the potato starch.
Finally add the baking powder and knead until you obtain a compact, homogeneous dough.
With your hands take a little of the mixture, shape it into balls, then roll them in the corn flakes so they adhere well, and flatten them slightly.
Place the desert roses on a baking tray lined with parchment paper, spaced well apart.
Bake in a preheated oven at 356°F for about 15-20 minutes, until golden.
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