Easy are Easy(very).
Good are Good(very).
So let’s get our hands dirty with these light and crunchy oatmeal and almond biscuits, to be made without moulds and decorations, but delicious with a little jam. They are made with oat flakes, chopped almonds and lemon (or vanilla or other flavours if you like).
For the oats I always recommend using small flakes, the broken ones that basically look like a powder, as they blend better and the result is more compact (I find them at Castroni or in well-stocked grocers)
Ingredients:
- 250g oats in flakes (small flakes/crushed)
- 125g butter
- 1 teaspoon ground cinnamon
- 1 lemon – grated peel
- 50g almonds (chopped)
- A pinch of salt
- One whole egg and one yolk
- 125g sugar
Place the oat flakes and sugar (1) in a large bowl, along with the almonds that you have previously chopped, without peeling them, and the softened butter.
Then add a whole egg and the yolk, the teaspoon of cinnamon and the grated peel of a lemon: the mixture will still be like a conglomerate of oat flakes but don’t despair, that’s how it should be!
At this point, work all the ingredients very well with your hands until you obtain a relatively homogeneous mixture (it will take a bit of patience). When the dough has reached the right consistency, divide it into small portions of about 15 g each.
With wet hands, make lots of balls and arrange them on a baking tray covered with baking paper, one next to the other, making sure to leave adequate space between them because they will grow and expand during cooking.
Lightly flatten the balls with your hands or a fork and bake at 180 degrees for 20 minutes, then take the oatmeal cookies out of the oven as soon as they are golden brown. Wait until they cool completely before removing them from the pan as they are very fragile when hot!
Well, aren’t they delicious?
