Preparation
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1Mix butter with sugar. Add the egg and beat until foamy.
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2Add the cologne flakes, almonds, salt, cinnamon and chocolate chunks and knead into a dough. Divide the dough into two parts and shape into rolls using cling film. Wrap each roll tightly in cling film, twist the ends and place in the refrigerator for at least 1 ½ hours. Preheat oven.
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3Using a sharp knife, cut the chilled rolls into slices approx. ½ cm thick and distribute them on 1-2 baking trays lined with baking paper. Bake in the oven one at a time on the middle shelf until golden brown.
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4Let the cookies cool on a wire rack and store in a tin. Top/bottom heat: 170 °C Circulating air: 150 °C Baking time: 10-15 minutes Preparation time: approx. 30 minutes (without waiting time)
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 35 cookies:
75 G
softened butter
75 G
Cane sugar
1
egg
100 G
Kölln Organic Delicate Multigrain Flakes
125 G
ground almond
1 prize
Salt
1 prize
Cinnamon
75 G
Chocolate Chunks
