Preheat oven to 180 ° C. Line a baking sheet with baking paper.
Place the almonds in a blender bowl and pulse them, periodically picking the almonds from the sides of the bowl. Transfer the almond flour to a bowl, and put the millet in the blender bowl, chop until flour.
Chop the pistachios coarsely. Grate the lemon zest on a fine grater. Combine almond flour, millet flour, cardamom, salt and baking powder in a bowl, add zest and pistachios.
In a small saucepan, melt the butter and honey, add lemon juice and vanilla extract. Pour this mixture into a bowl of dry ingredients and mix well. Leave it on for 10 minutes.
Roll 16 balls out of the dough with wet hands and place on a baking sheet at a distance from each other. Press the balls lightly with your palm to flatten them.
Place the cookies in the oven and bake for 14-16 minutes, until light golden brown. Cool the cookies on a baking sheet and sprinkle with powdered sugar.
Millet cookies with almonds and pistachios
Serves: 16 People
Prepare Time: -
Cooking Time: 40
Calories: -
Difficulty:
Easy
.
Ingredients
Directions
Preheat oven to 180 ° C. Line a baking sheet with baking paper.
Place the almonds in a blender bowl and pulse them, periodically picking the almonds from the sides of the bowl. Transfer the almond flour to a bowl, and put the millet in the blender bowl, chop until flour.
Chop the pistachios coarsely. Grate the lemon zest on a fine grater. Combine almond flour, millet flour, cardamom, salt and baking powder in a bowl, add zest and pistachios.
In a small saucepan, melt the butter and honey, add lemon juice and vanilla extract. Pour this mixture into a bowl of dry ingredients and mix well. Leave it on for 10 minutes.
Roll 16 balls out of the dough with wet hands and place on a baking sheet at a distance from each other. Press the balls lightly with your palm to flatten them.
Place the cookies in the oven and bake for 14-16 minutes, until light golden brown. Cool the cookies on a baking sheet and sprinkle with powdered sugar.