Oatmeal Cookies with Almonds and Raisins
Baking and Desserts • World
Description
Very tender, a new interpretation of oatmeal cookies. I adapted a recipe from another website a little to my liking. I absolutely loved them! They are perfect for breakfast or tea time at any time of the day.
Ingredients
- Chopped almonds 0 oz
- Cocoa Powder 0 oz
- Egg white 1 piece
- Oat flakes 10 oz
- Raisins 0 oz
- Whole egg 1 piece
- Egg white 3 pieces
- Sugar 5 oz
- Vanillin 0 oz
- Baking Powder 0 oz
- Cinnamon 0 oz
- Salt a pinch
- Butter 5 oz
- Wheat Flour 10 oz
Step-by-Step Guide
Step 1
Dissolve two tablespoons of sugar in a glass of water and boil to make a sugar syrup. Let it cool.
Step 2
Grind 200 grams of oat flakes in a blender (but not to flour consistency!!). Add flour, baking powder, spices, cocoa, the remaining sugar, the egg, the yolk, and 120 grams of butter to the ground oats. Mix all the ingredients.
Step 3
Gradually add the sugar syrup to the mixture (pouring it into the center). Knead a pliable dough (it should resemble gingerbread dough) and leave it in the refrigerator to 'rest' for about 30 minutes.
Step 4
Meanwhile, toast the remaining oat flakes in a dry pan until golden, and grind the almonds. Whip the egg whites with salt and sugar until stiff peaks form. Combine the egg whites, raisins, golden oat flakes, and almonds — this is our filling!
Step 5
Take the dough out of the refrigerator and roll it out on a floured surface into a layer about 5 mm thick. Cut out circles of any size (I used a glass).
Step 6
Place a teaspoon of filling on each circle and cover with a second circle, sealing the edges well without flattening the center. They should be puffed, not flat.
Step 7
Arrange the cookies on a baking sheet spaced about 1 cm apart. Bake at 355°F for about 20 minutes.
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