- Hmoov - 500 Grams
- Fresh poov - 30 Grams
- Mis - 180 Milliliters
- Butter - 100 Grams
- Raisins - 70 grams
- Walnuts - 70 Grams
- Qab zib - 100 Grams
- Yolk - 5 pieces
- Txiv qaub tev - 1/2 Teav
- Nutmeg - 1/4 Teaspoon
- Cardamom - 1/4 Teaspoons
- Cognac - 2 Kos duab. diav
- Ntsev - 1/4 Teaspoon
- Vanillin nyob rau hau ntawm rab riam - - Cov ntaub ntawv
Pib nrog cov diav, ntxiv cov poov xab, 1/3 hmoov, qab zib (1 tablespoon) rau hauv cov mis nyuj sov thiab sib tov kom txog thaum tus. Tom qab ntawd, tawm hauv qhov sov so rau 20 feeb. Peb tshiav cov piam thaj thiab cov qe. Tom qab ntawd, ntxiv cognac, vanillin thiab butter (pre-yaj) mus rau yolks thiab sib tov kom txog thaum uas tus. Tom qab ntawd peb ncuav txhua yam rau hauv lub lauj kaub, sib tov dua thiab ntxiv zest, lub ntxiv hmoov thiab spices, sib tov nws zoo. Muab lub khob noom cookie rau hauv ib qho chaw sov kom txog thaum lub ntim doubles (li 1 teev). Tom qab ntawd, knead thiab ntxiv mus rau mov paj txiv hmab txiv ntoo thiab 3/4 walnuts. Tom ntej no, hloov lub khob noom rau hauv pwm txhaws kom txog li ib nrab, muab tso rau ib nrab ib teev. Tom qab, sprinkle nrog neeg rau (uas peb tau sab laug). Muab lub qhov cub tso rau hauv lub hau kom txog 180 ° C rau 35 feeb, tom qab lub sijhawm txo kom txog 160 ° C thiab ci li 25 feeb. Peb xyuas qhov kev npaj txhij nrog ib tus pas ntoo lossis pas taub hau (nws yuav tsum tau qhuav). Peb tau txais tawm ntawm daim ntawv, sprinkle qab zib hmoov on to top thiab tawm mus txias. Txaus siab rau koj cov hnub caiv.
Kev Pabcuam: 4-6