Summary

Ingredients

• 175 g butter, (room temperature)
• 100 g powdered suar
• 1 packet vanilla sugar
• 1 medium egg (s), including the yolk
• 0.5 ½ bottle rum flavor
• 1 pinch cinnamon
• 25 g cocoa powder
• 1 pinch baking powder
• 200 g flour (wheat flour)
• 125 g almond (s), (not peeled, round)

For painting:

• 1 medium egg (s), including the egg white)
• Almond (s), peeled, halved, for topping

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Instructions

1. For the dough, stir the butter with a hand mixer until foamy and gradually add the sifted powdered sugar, vanilla sugar, egg yolk, flavor and spices.
2. Stir in the sifted flour mixed with cocoa and baking powder, tablespoon at a time.
3. Finally stir the ground almonds into the batter.
4. Shape the dough into rolls as thick as a pencil, cut them into pieces about 4 cm long, press together at the ends, place on greased baking sheets and press an almond half (coated with egg white) into each piece of dough, then bake.
5. Top / bottom heat: 180-200 ° C (preheated)
6. Hot air: 160-180 ° C (preheated)
7. Gas: level 3-4 (preheated)
8. Baking time: about 10 minutes
9. The almond boats can be kept for about 4 weeks in a well-closing can.