Crunchy Eggs
The low-fat and cholesterol-free crunchy eggs with cornflakes and almonds are also well received by enthusiasts with fat metabolism issues.
Ingredients
- 100 g unsweetened cornflakes (or wheat flakes)
- 1 Organic lemon
- 125 g butter
- 100 g raw cane sugar
- 1 egg
- 250 g wheat flour (Type 1050)
- 1 tsp Baking powder
- 75 g chopped almonds
Instructions
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1.
Place the cornflakes in a freezer bag and crush them roughly with a rolling pin.
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2.
Rinse the lemon hot, dry it, then finely grate the zest. (Use the remaining lemon elsewhere.)
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3.
Add butter, sugar, egg, flour, baking powder, almonds, grated lemon zest, and half of the crushed cornflakes to a mixing bowl. Knead with the dough hooks of a hand mixer.
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4.
On a floured work surface, knead the dough briefly again by hand, flatten it slightly, wrap in plastic film, and refrigerate for at least one hour.
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5.
Place the remaining cornflakes on a deep plate. Remove the dough from the film and shape it into balls about 2 cm in diameter with your hands.
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6.
Shape the dough balls into egg shapes and press them gently into the cornflakes.
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7.
Line a baking tray with parchment paper, place the dough eggs on it, and bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the second rack from below for about 15 minutes. Remove the crunchy eggs and let them cool.
