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Desert Roses

Desert Roses

Desert Rose Recipe of 08-05-2014 [Updated on 05-05-2015]

The desert roses are almond and raisin biscuits covered with cereal flakes, in cooking these biscuits take the shape of desert roses (a mineral formation in the shape of various petals united in ocher yellow that is found in desert places), hence their name. The legendary Lauretta passed me the recipe for the pink desert biscuits, I had all the ingredients on hand and I tried it immediately and here is the result, beautiful and delicious!

Method

How to make desert roses

Work the butter with the sugar

Add the egg and continue mixing

Add the flour, almond flour, baking soda, baking powder and raisins

Mix until a homogeneous mixture is formed

With moistened hands, shape into balls and pass them in a dish in which you will have put the corn flakes

Make the cereals adhere well over the entire surface of the dough, then place the biscuits on a baking sheet covered with parchment paper.

Bake in a preheated oven at 180 ° and cook for 15 minutes

Let it cool and serve the desert roses


Desert Roses

The desert roses are sweets with almond flour, characterized by a very beautiful and very particular shape. In fact, their name derives from the homonymous yellow-ocher mineral formation composed of gypsum crystals, which is formed in certain climatic conditions, or in desert areas. The roses are made with a tender heart based on almond flour and then covered with crunchy and light corn flakes in a tasty mix that will conquer you at the first taste. Bring these delicious sweets, soft inside and crunchy outside, to the table and you will see that they will be immediately sold out!


Desert Roses: Cookies with corn flakes

Have you ever had a box of corn flakes that has been sitting there for a long time and nobody eats them? Yes to me! Here: the Thermomix desert roses they are the solution to the problem!

They are crunchy biscuits, made with butter and corn flakes, to be munched on the most diverse occasions. You can prepare them, for example, as a school snack for your children. I did this and, finally, I freed the pantry shelf a bit!

It is a very versatile recipe that can be made in many different ways: Desert Roses with raisins, with chocolate chips, with almonds.

I find that these biscuits are always very fascinating. Easy to do and beautiful to look at!

Someone makes this desert rose recipe without butter or yeast. Mine, on the other hand, is the version with butter and a little yeast -).

Since I really enjoy adding corn flakes to cookies, I also put them in my Chocolate Chip Cookies.


The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish called "Desert Roses", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 100 g of flour,
  • 100 g of butter,
  • 50 g of starch,
  • 75 g of sugar,
  • 100 g of almonds,
  • a pinch of vanillin,
  • 1/2 sachet of yeast,
  • 1 egg,
  • powdered sugar,
  • corn flackes to taste,
  • 1 egg for breading balls

Chop the almonds, add sugar, butter, eggs, sifted flour with starch, vanillin and baking powder.

With this dough, form small balls, pass them in the egg, in the corn flackes and arrange them on a plate lined with parchment paper. Bake in the oven at 180 & # 176 for 10 minutes and sprinkle with icing sugar.


Desert Roses - Recipes

  • Beat the eggs in a small bowl.
  • Put the softened butter, the icing sugar, the grated lemon peel and a pinch of salt in the blender.
  • Work the mixture for 2/3 minutes at maximum speed and add the previously beaten eggs one tablespoon at a time.

  • Once all the eggs have been incorporated, you will have obtained a whipped and hard-boiled mixture.
  • Mix the flour, baking powder and vanilla in a bowl.
  • Sift everything into the butter and egg mixture.

  • Mix with a spatula from bottom to top and at the same time sift the flour, continuing until you have no more flour to sift.
  • Put the corn flakes in a bowl.
  • Take a spoonful of dough and pour it over the corn flakes.

  • Using your hands, sprinkle the dough with corn flakes, making them even penetrate a little inside.
  • Arrange the biscuits thus formed in a baking tray lined with baking paper, spacing them a few centimeters from each other.
  • Bake at 150 & # 176 for about 20 minutes.

Wau that these biscuits are fascinating .. crunchy and delicious ..
think that years ago they gave me a desert rose .. beautiful and full of memories .. never again would I have thought that there were biscuits with this name ..
you are brilliant Ennio!

@Antonella
I am very happy that from today you too are following me!

These are good! I've eaten them many times (and I like them a lot) but I've never made them. Well done.
Thanks for your visit and good weekend

@Babe
Thanks to you for stopping by!

I really like these cookies :)
ideal for breakfast .. they came out very well!

How beautiful are these cookies, my mother gave my mother a succulent plant that is called this is the one that gave the name to these cookies? I hope you will come and see me, you have a nice blog and the recipes are very well explained, see you soon.

@ nannina65
I think that these cookies take their name from the & quotrose stone of the desert & quot as looking for the images of this stone you can see that it looks a lot like these cookies.

But you are a true artist.

@Dani
Thanks Dani, you are very kind! : D

hello ennio thanks for stopping by. your e & # 39 super blog of fantastic recipes did you know? ^ _ ^ I can copy some of you? I feel sure. a sweet Sunday

@Maria
Thanks for the compliments Maria! : D go ahead! :)

How nice it was for a long time that I was looking for this recipe, I did not remember the name of these biscuits and for this I could not find it .. then one day by chance .. here they are! Thanks

@ Artemisia1984
Please! I am happy that it was useful to you! : D

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How to make desert rose cookies

1) Pour the butter softened at room temperature in a bowl together with sugar and 1 pinch of salt and work the ingredients with the electric whisk until the mixture is creamy and fluffy. Incorporate egg whole, one at a time, continuing to whip the mixture until it becomes clear and homogeneous.

2) Add the grated zest of the untreated lemon, the 00 flour, the potato starch and the yeast for sweets sifted with a colander. Mix the ingredients well with a spatula or electric whisk at low speed. Put the dough in fridge and let it sit for 20-30 minutes approximately.

3) Pour i corn flakes in a large bowl, line one plate with baking paper. Take the dough with a teaspoon, shape into balls and roll them into the flakes making them adhere well arrange the Biscuits on the plate, keeping them spaced apart. Continue like this until the dough is finished (between one batch and another, if necessary, keep the dough in the fridge).

4) Cook i desert rose cookies in oven hot a 180 ° C for 15 minutes until golden brown, take them out of the oven and let them cool on a wire rack before serving, sprinkle them with powdered sugar.

If you want to make yours even more delicious desert rose cookies, add 100 g of sultanas to the mixture. Soften the raisins in a glass of rum for 10 minutes. Drain it, squeeze it and add it to the dough after mixing the flours. As an alternative to raisins, you can use 100 grams of chocolate chips or 70 grams of grated almonds.

These cookies, if tightly closed in a tin box and placed in a dry and cool place, can be kept up to 4 or 5 days.


Preparation - Desert Roses

1. Soak in a bowl raisins with lukewarm water to cover it. In a bowl arrange the egg and the sugar together with them, then beat everything with the help of a whisk.

2. Merge the butter and let it cool, then add it to the eggs with the sugar, working everything with a whisk. Then join the flours and theraisins drained from the soaking water.

3. Finally add the dough to the yeast and the vanillin. In a container pour i corn flakes, then form balls of dough and pass them in the corn flakes making them stick as much as possible.

4. Transfer the still raw sweets on a baking sheet lined with parchment paper and cook them a 180 ° C in a static oven previously heated for about 8 minutes. Once baked, sprinkle them with powder sugar and eat them cold.


Desert Roses

Desert roses are a simple dessert to make but suitable for children and adults.

Melt the chocolate in a saucepan placed in a double boiler and as soon as it has melted completely, add the cornflakes and mix well with a wooden spoon until all the cereals are covered with melted chocolate.

With a spoon, take some chocolate-covered cereals and place them in separate piles on a sheet of baking paper.

If you want you can now garnish your desert roses with flaked almonds or silver or colored sugar balls.

Let the piles of cereals and chocolate harden at room temperature for at least an hour. If after an hour you notice that the roses are still too soft, you can transfer them to the refrigerator until ready to serve.

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Strolling

Desert Roses (Corn Flakes Cookies)

Rest: none
Servings: about 60 cookies

  • 100 g of butter
  • 200 g of flour 00
  • 100 g of almond flour
  • 2 eggs
  • & # 189 vanilla bean
  • 8 g baking powder (& # 189 sachet)
  • 150 g of sugar
  • 50 g raisins (optional)
  • 1 pinch of salt
  • 100 g of corn flakes approx
  • Powdered sugar
  1. Soak the raisins in water or rum for at least 15 minutes.
  2. Leave the butter to soften out of the fridge, then beat it with a whisk together with the sugar, salt and seeds of half a vanilla pod to create a light, soft and thick cream.
  3. Combine the eggs, then the 00 flour and baking powder sifted together and finally the almond flour.
  4. Also add the drained and squeezed raisins and a pinch of salt
  5. Turn on the oven at 180 & # 176C in fan mode and in a bowl prepare half of the corn flakes. & Sup2
  6. Take a ball of dough of the base compound a little less than a walnut size and roll it inside the corn flakes trying to make it adhere as much as possible and pressing them gently with your hands to weld them, being careful not to crumble them.
  7. Place the biscuits on a baking tray lined with parchment paper and bake for 15 minutes without touching or turning them.
  8. Check the cooking often as corn flakes tend to burn. Remove from the oven and let them cool completely before touching them. When hot they are rather soft so the corn flakes are not yet firm.
  9. Once cooled, sprinkle them with powdered sugar.
  1. The dough must be moldable like a shortcrust pastry. If it turns out to be too soft in cooking these cakes will flatten too much, obtaining the result of flat and hard flatbreads, then add any other flour to obtain the right consistency.
  2. Better to put half of them first and then add them gradually because when they are made to adhere to the biscuit dough they could break with the result that the first roses will have very large intact flakes, while the last ones will have small and broken flakes.

58 comments:

but what beautiful desert roses! I am very attracted to the strong contrasts, as in this case the external crunchiness. and then the almond flour. my mouth is watering! and in the desert it's a tragedy :))
hello a smile
tam

these cookies are really good !! my mom also prepared them a few years ago, I have to remind her to do them again soon. see you soon

I met these biscuits by looking on the internet for "recipes with corn flakes"! Good and simple, you were right to propose them to us for this rainy Sunday. )

I'm definitely into chocolate chips! These roses are beautiful!

i love them they are delicious !!

I had lost the recipe now here it is thanks. have a good week.

Hi Elena :) These cookies are delicious, they are beautiful and greedy. I have to try them! :) A big hug and best wishes for a happy week! & lt3 Smackkk: **

For me, these are childhood cookies, the ones I can't resist when I see them at my aunt's house .. but they are also the cookies I've never made, perhaps so as not to spoil that sweet memory .. :)
I send you a big hug ^ _ ^
Ps: beautiful photos as always!

Mom, how good they are.
I haven't made them for a while, you made me want.
Very good as always !!
A big kiss and good week
Carmen

Congratulations, they are a real treat and your photos are spectacular.

I've seen these cookies before, but I've never been tempted to make them. Looking at yours, I got the urge to make them. They just turned out great! Good!
Best wishes, Ada

I like these roses, I'm curious about cornflakes used like this! A big hug and good week !!

what original cookies, I feel like making them! Have a nice week, a big kiss

Hi, I stopped by you when I saw these delicious cookies that I haven't made for a long time.
I like your version with almond flour. are worth trying.
a hug see you soon ^ __ ^

but what sweetness. very good and crunchy !!

I haven't done them in a long time. thanks for letting me remember them !! -) good day dear

The contrast between the soft inside and the crunchy outside is fabulous, I love these delights. your version is perfect. Good.
Kisses, happy Monday.

hello, I find the desert rose very poetic, I have one purchased in tunisia on the desert tour and these biscuits make it worthwhile as well as being very good hello see you soon good start of the week

I will surely eat them ALL !! Now off to exercise. HAS!

the roses of the desert fascinate me, and these cookies too .. an explosion of goodness!

adorably good cookies.
I say yes to raisins or chocolate drops, but I don't use almond flour. serious lack !?

Here is another more interesting way to eat cornflakes! Instead of drowning them in milk with honey XD Otherwise they don't drive me crazy ..

the accompaniment with cold milk would make my big man happy you know? what beautiful cookies, delicate in appearance and delightful in flavor!

Good and beautiful. I ate them many years ago by my aunt, they struck me for their goodness.

Perfect name! And I really like the soft inside, crunchy outside: D
A big kiss
P.S. I don't pay you the usual compliments for the photos just to not repeat myself, they are always very beautiful!

I've never tried them! But what good they must be! )
Have a good evening!

I have never used almond flour, I have to try this version also because they sell like hot cakes in my house.

I always remember what effect the (mineral) desert rose had on me the first time I saw one: a colleague of my father's who had gone to Egypt for work brought it to us. It seemed to me a mysterious and exotic marvel! Thank you for giving me the opportunity for a nice memory (but it happens often, sneaking into your magical blog!)! And thanks for the recipe, because I've been thinking of trying to make them for a long time!

I often ate these biscuits as a child, but then no one has ever been able to give me the recipe, much less tell me the name, finally today I know how to make them! Thanks! A kiss

Incredible indeed how similar your cookies are to the real `` rose of the desert ''! Beautiful and certainly delicious. I'll try them for sure! Well done!

mom, what good, what do you remember, once I always bought them! but these are much more beautiful and good than the ones bought! congratulations also for the photos. a hug Annalisa

How beautiful are the desert roses, spectacle of nature !! I have never tasted cookies, I take the recipe, they are enchanting and very inviting.
A hug.

they are really so beautiful to look at. and I guess they are also delicious ^ _ ^
a big kiss dear!

Honey, do you know that like Rose of the Desert, I only knew the stones you mentioned? At best, Monicelli's film. but I've never seen these cookies. I have to do them, I like them very much !! A big bascione !!

What a delight these cookies.
Well done

Oh good good good
I love them and I never do.
Damn you made me want!
A big kiss.

I've always seen them but never tried. I know that I will try my hand soon! hello darling, a kiss! your photos as usual, wonderful. :)

Never put almond flour and not even raisins or chocolate, you see I was wrong? ^ ^
Thanks for the idea, I like them very much :)
A big kiss

so good! it's a little different recipe from mine! kisses

Heartfelt thanks to everyone and a welcome to the new blogs that I don't know yet. I count on returning the visit as soon as possible. A hug and good week :-)

These cookies are beautiful & # 8230.I have marked the recipe & # 8230..too good!

Thanks Monica, let me know when you try them :-) Have a nice day!

Hi I was looking for these delicious cookies and now I will absolutely have to try them .. I'll let you know thanks! Good day!

Hi Paola, nice to meet you. I really hope you like them, they went like hot cakes. Let me know please :-) Have a nice day!

hello today I made the chocolates if you want to pass by me .. in the next days I will make the desert roses :)

hello can they be made without eggs? have a nice Sunday

Hi Paola, I have never tried without eggs but I think so. Maybe be careful with the doses because removing them may require less flour, or try replacing them with half a ripe mashed banana, or with a few tablespoons of milk or yogurt. Let me know please :-) Good Sunday to you too! :-)

afternoon i wanted to make cookies but i had guests..in the next days i will make them and let you know :)

hello I have not cooked for a long time because grandma died as soon as I recover I will make cookies

Wow Paola, I'm so sorry. I understand that the desire to cook has just taken a back seat. I send you a warm hug.

Hi I made the cookies following the explanation very well. The dough was soft though and I don't know why, they turned out very good anyway but I picked up a lot of corn flakers while turning them.

Hi Lara, thank you very much for your comment. The fact that the dough was too soft could be due to whether you melted the butter (instead of letting it soften) or if the raisins were not squeezed sufficiently. For the next few times you can try adding a little more flour.
Cornflakes are awful you are right. :-) I press them slightly when I attach them to the dough before cooking and then in the oven I never turn them around. Before consuming them then I let them cool completely because when hot they are still very sensitive.
Maybe I specify it better in the recipe as soon as I have time. Thanks again!

Hi, the cookies were great, I used chocolate as my son hates raisins and the butter just softened it with microwave defrost. Anyway I'll try again and keep the butter out.


Video: Sting - Desert Rose Official Music Video (January 2022).