Desert Roses - Corn Flakes and Almonds Gingerbread

The original name of these biscuits is "Desert Roses", they perfectly look like the crystals that can be found in the desert areas and have the same name... 
I know so many people who buy Corn flakes because they want to have healthy breakfast... but then they don't eat them as the corn flakes turn out to be insipid. What happens then with the poor corn flakes' box? Stays forever in a sideboard! Don't keep it there, make some biscuits!!! These biscuits are perfect for the breakfast or as a healthy snack with some yogurt. They are quite substantial but yummy, so don't overdo!!!
 
INGREDIENTS:
Servings: 25-30 biscuits



150g butter
2/3 glass sugar
2 eggs  
100g almonds 
1glass flour
2 glasses corn flakes
1 tbs baking powder
1 tbs ginger powder
1 pinch of salt
+ 2 glasses of corn flakes for breading

1. Chop almonds with 2 tbs of sugar with a blender to get a rough flour.  

2. With the help of a mixer whisk butter with the rest of sugar.
3. Add the eggs to the butter mix and whisk again.

4. With a spatula or a simple table spoon mix the almond flour into the butter-egg mix.

 
5. Sift the flour with baking powder and ginger.
6. Add flour to the batter and mix well.

7. At the end add 2 glasses of the corn flakes to the dough.
Note: I advise to crash the corn flakes with the hands to have smaller bits.  

8. Put a glass of corn flakes in a shallow plate.

9. Take a tablespoon of the dough and put into the corn flakes. Try to cover the biscuit with the flakes. 
Note: If the corn flakes are too big, crash them a bit. 
10. On an oven tray covered with the oven paper, outdistance the biscuits as they are going to get wider while baking.

11. Bake the biscuits at 180C for 15minutes, till they become slightly brown.


12. Serve the biscuits with the icing sugar generously sifted over.
Note: Keep the biscuits in a tight container to preserve crispiness.