Italian traditional and classic desserts, best with Espresso.
Flour, baking powder, salt and coffee powder are sieved for later use.
Almonds are chopped and set aside. Must be ripe almonds.
Mix the almonds into the flour.
Mix the egg orange dandruff almonds and white sugar and mix well.
Dig a hole in the flour and mix the mixture of egg sugar into it. Stir gently with a wooden spoon.
After mixing well, roll into a roll. The oven is preheated to 180 degrees.
Bake for 15-20 minutes, the surface is golden. Take it out and let it cool for 10 minutes.
Cut out a biscuit slice of about 1 cm. Put it on the baking sheet and return it to the oven for 10 minutes.
Take it out in about 5 minutes and turn it over and bake until it is golden.
Let it cool down and have a cup of coffee. Afternoon tea, drink it up :)
Do not take out the oven immediately after baking. Put it in the oven for a few minutes and take it out. It will be more brittle after it is cool.