Soft pear and almond cookies
350 g of Soft wheat flour type 1
80 g of sugar
100 g of butter
1 sachet of yeast
30 g of chopped almonds
First, break the eggs into a large bowl and mix them with the help of electric whips. Slowly incorporate the sugar and soft butter as well and continue to mix all the ingredients well. Separately, sift some flour and the sachet of baking powder, then add these into the mixture as well, continuing to stir. When the mixture has thickened well, add the remaining sifted flour and continue working with a spoon to make a smooth mixture. Meanwhile, peel the pears and cut them into small pieces. Do the same with the almonds, then add both ingredients to the mixture and mix well. Using a spoon, cut out small balls of dough and transfer them to a nonstick baking sheet. Bake your cookies in a static oven, set at 356 °F, for about 20 minutes, then let them cool.
Finish by dusting your cookies with powdered sugar, cocoa powder or simply leaving them as is, without adding anything else.
In collaboration with The Diary of Sonia