ReceptnaptárCinnamon cards
Cinnamon cards are charming old Hungarian tea biscuits, cut into rectangles that resemble playing cards. A crumbly cinnamon, clove and lemon dough topped with almonds. Handling the buttery dough cold is what makes it truly crumbly.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the flour with the sugar, cinnamon, cloves, lemon zest and salt. Cut in the cold butter and rub it in with your fingertips until crumbly. Add the egg and knead quickly. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 180 °C (160-165 °C fan). Line a baking tray with baking paper.
- Roll the dough out on a floured board to the thickness of the back of a knife (about 4 mm) and cut into 4x7 cm rectangles the size of playing cards.
- Place the rectangles on the lined tray, brush with beaten egg white and set two almond halves on each.
- Bake for 12-15 minutes until the edges are golden. Leave to cool on the tray.
- Stored in a tin they keep for 2-3 weeks. Serve with wine, tea or coffee.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Roll the dough cold so it doesn't stick.
- Roll it to an even thickness so the biscuits bake at the same rate.
- The egg white gives a glossy finish.
- Walnuts or poppy seeds work instead of almonds.
Frequently asked questions
How long do they keep?
2-3 weeks in a tin.
Gluten-free?
You can try a gluten-free flour blend.
Similar recipes
- Marzipan fruit · Hungarian
- Sugar pretzels · Hungarian
- Linzer cookies, another way · Hungarian
- Vanilla wreath cookies · Hungarian
- Amygdalota light (almond cookies with less sugar) · Greek
- Zimtsterne (cinnamon stars with a meringue glaze) · German
More hungarian ideas
- Coffee kisses
- Peppered kisses
- Buttery kisses
- Brabant cookies
- Engländer
- English kisses
- Walnut kisses
- Tea biscuits that keep for weeks
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings