Almond and oat cookies - extra crunchy!

  • Mandel-Hafercookies










 

 

These almond and oat cookies are one of our all-time favorites. They are very crispy and the oatmeal and almonds give them a real “bite”.
Above all, you can basically use any flour of your choice and turn the almond and oat cookies into really tasty wholemeal biscuits if you use wholemeal flour.
You can also exchange the almonds for other chopped nuts of your choice, for example coconut flakes or hazelnuts. The best thing about them is that they are quick and easy to prepare! Here you can find more delicious ones Cookie recipes. ♥

Ingredients:

  • 125 g butter in pieces
  • 100 g of sugar
  • 50 g of brown sugar
  • 1/2 tsp Homemade vanilla extract or bought
  • 1 egg size M.
  • 1/2 tube of butter-vanilla flavor
  • 3-4 drops of bitter almond flavor
  • 80 g flour (I like to use spelled)
  • 1 teaspoon Baking powder
  • 90 g of crispy oat flakes
  • 80-100 g almond sticks

Preparation:

  1. Briefly stir the 125g butter with 100g sugar and 100g brown sugar with the food processor or hand mixer until foamy. (Hand mixer: blender, Kitchen Aid or other kitchen machine: flat or flexible stirrer)
  2. Add the 1/2 teaspoon vanilla extract, the egg and the flavors and mix everything together.
  3. Mix the 1 teaspoon of baking powder with the 80g flour and add together with the 90g oat flakes and 80-100g almond sticks and stir in well.
  4. With the help of an ice cream scoop / two teaspoons, put little heaps on the lightly greased magic stone / the baking sheet lined with baking paper.
  5. Please leave enough space between the dough! The cookies are significantly larger! It is advisable to distribute the dough on a total of two to three trays. (For me, they fit on two magic stones, so they don't diverge as much.)
  6. The cookies are baked at 180 ° C hot air / 200 ° C OU heat for about 15 minutes. You're done when the edge starts to turn golden brown.
  7. Let the cookies cool down briefly on the baking tray / magic stone until they become a little firmer and then carefully place on a wire rack and let cool down completely.
  8. I prefer to bake all cookies at once with hot air using this recipe.

 

Preparation with Thermomix:

  1. Put the butter with the sugar, the brown sugar, the vanilla extract, the egg and the flavors in the mixing bowl and stir for 2 minutes / speed 3.
  2. Mix the baking powder with the flour and add together with the oat flakes and almond sticks and mix for 45 seconds / speed 4 / counterclockwise.
  3. With the help of an ice cream scoop / two teaspoons, put little heaps on the lightly greased magic stone / the baking sheet lined with baking paper.
  4. Please leave enough space between the dough! The cookies are significantly larger! It is advisable to distribute the dough on a total of two to three trays. (For me, they fit on two magic stones, so they don't diverge as much.)
  5. The cookies are baked at 180 ° C hot air / 200 ° C OU heat for about 15 minutes. You're done when the edge starts to turn golden brown.
  6. Let the cookies cool down briefly on the baking tray / magic stone until they become a little firmer and then carefully place on a wire rack and let cool down completely.
  7. I prefer to bake all cookies at once with hot air using this recipe.
 
Mandel-Hafercookies
Mandel-Hafercookies
 
Mandel-Hafercookies

 

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