Almond caps

1. 

all-purpose flour / plain flour 13.25 oz (375 g) • sugar granulated 2.75 oz (80 g) • unsalted butter 7 oz (200 g) • egg yolk 3 pcs

Put flour, sugar, sliced butter and egg yolks in a bowl and knead a dough.

2. 

Wrap the dough in food foil and store it in the fridge for half an hour.

3. 

egg white 2 pcs • sugar granulated 3.5 oz (100 g)

Whip the solid snow from the egg whites, add the sugar ...

4. 

ground almonds 5.25 oz (150 g)

...and almonds.

5. 

all-purpose flour / plain flour

Roll the dough on a floured board to a thickness of about 3 mm, cut out the rings with a diameter of about 7 cm.

6. 

Put an appropriate portion of the almond filling on each ring. Spread the edges of the rings with whipped egg whites.

7. 

Press the rings to the shape of the cap or hat.

8. 

Put them on a baking sheet lined with baking paper.

9. 

Bake for 15 minutes at 180 °C.

10. 

ground cinnamon 1 tsp • powdered sugar 2 tsp

Mix the cinnamon with the sugar and sprinkle the almost cooled cakes with it. Store in a cool, closed tin.