These cookies are excellent and, therefore, we can enjoy them or sell them outside the Christmas season. There is no shortage of this festive dish in the German Christmas tradition.
- 200 grams of wheat flour
- 150 grams of unsalted butter at room temperature
- 80 grams of ground almonds
- 80 grams of icing sugar
- 1 teaspoon vanilla extract
- 1 beaten egg
- Vanilla sugar
- Line a large baking tray with parchment paper. Reserve.
- Add the vanilla to the beaten egg, mix and set aside.
- In a large bowl, sift the flour.
- Add the butter in pieces and knead until you get fine crumbs.
- Add the almonds, icing sugar and mix well.
- Add the beaten egg mixture and work the dough with your hands.
- If necessary, add a little more flour until the dough comes away from your hands.
- Place the dough in a plastic bag and refrigerate for 30 minutes or until firm.
- Preheat the oven to 160ºC.
- On a floured surface, shape the dough into a half-moon shape or cut with a suitable cutter.
- Place the cookies on the baking tray, leaving space between them and bake in the upper part of the oven for approximately 15 minutes or until they are slightly browned.
- Remove and let the cookies cool on the baking sheet for 5 minutes.
- Sprinkle the cookies with powdered sugar and place them on a wire rack.
If you don’t have vanilla sugar; use icing sugar.
Do not overbake the cookies, they should not be dark.
Cookies can be stored in airtight containers.
Want to learn how to make vanilla sugar? Click here and see the recipe.
Approximate validity of 5 days.
Approximate yield of 32 units.