Cinnamon Cards

The thinner the finer. But be careful, the pastry easily becomes too dark.

Pile the flour on the work surface, mix the cinnamon and sugar and add. Add the butter in flakes, the yolks and the salt.

Quickly chop all the ingredients with a large kitchen knife and knead with cold hands to form a smooth dough.

Divide into 2 portions and place in the refrigerator for 20 minutes.

Then roll out one unit between 2 sheets of parchment paper to sheet size. Put it on a baking sheet and press it smooth. Peel off the paper.

Cut 3×4 cm rectangles. Brush with egg white, sprinkle with flaked almonds, press lightly until smooth.

Bake at 180 °C for 10-12 minutes, not too dark.

Proceed in the same way with the second unit.

Tip: You can also cut the pastry after baking.

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