# To decorticate the
almonds inner skin, rest them in boiling water for about 2-3 minutes. Then decorticate them.
# Blend the
almonds or pound them to turn them into powder.
# Add castor
sugar, egg and the margarine, which is softened at room temperature and mix it by your fingertips.
# Then add vanilla, pounded
walnut and sifted
flour into the mixture.
# Covert the dough with cling film and refrigerate it on the lowest layer of the fridge for 1 hour.
# Remove the dough from the fridge, before starting to shape it set the heat of the oven to 374 F.
# Pick
walnut sized pieces from the dough, roll them between your palms and force on them to shape as patty, then place them onto the baking tray with some spaces between each of the cookies. (48 cookies)
# Bake them in hot oven without turning them into red. Remove them form the oven and let them cool down.
# Meanwhile, put the
lemon juice powder into a bowl, add 3 tbsp water on it. Put sour
cherry juice powder into another bowl, add 1 tbsp water on it. Put granulated
sugar on a flat service plate.
# Spread
hazelnut paste with coca over the flat side of the cookie, stick the flat side of the other cookie onto the
hazelnut paste. You will get a ball shape with 2 cookies.
# Dip the cookie balls into the mixture of
lemon juice powder and water mixture. Then, dip some parts of the cookies into the mixture of sour
cherry juice powder and water. Finally cover them with granulated
sugar.
# Dig a washed fruit leaf onto the cookie.
#After preparing all the cookies and they cool down, serve them.
