Ingredients
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170 g butter
120 g sugar
1 1/2 teaspoons vanilla sugar
4 tablespoons milk
250 g flour
50 g almonds, ground
1/2 teaspoon baking powder
2 teaspoons cinnamon, ground
1/2 teaspoon clove, ground
1/2 teaspoon cardamom, ground
2 pinches mace, ground
48 whole almonds, blanched (1 for each cookie)
Preparation
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In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk.
In a second bowl mix flour, ground almonds, baking powder and spices.
Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;).
Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour.
Slice log into 5 mm/0.2 inch thick slices.
Place on a paper lined baking sheet and press one almond into the middle of each cookie.
Bake in the preheated oven at 180\u00b0C/350\u00b0F for about 12 minutes or slightly browned around the edges.
Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
These will keep for about 3 weeks in an airtight container.
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