Summary

Ingredients

• 125 g butter
• 100 g puree, (almond puree)
• 2 tablespoon oil (almond oil * or other nut oil)
• 160 g powdered suar, made from raw cane suar
• 1 egg (s)
• 180 g spelled flour
• 50 g corn starch

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Instructions

1. Gently melt the butter, add the almond butter and the ground raw cane sugar. Add some almond oil. Make a smooth dough. Mix in the egg well. Add the flour and cornstarch and stir the dough until smooth.
2. Shape the dough into cherry-sized balls and place them on the baking tray 2 cm apart, press the dough balls flat with a fork to create a beautiful pattern.
3. If you prefer very sweet pastries, you should use more sugar.
4. Preheat the oven. Bake the cookies at 180 degrees for about 10 minutes, depending on the size.
5. The cookies are soft and juicy inside. There are 24 pieces, so one sheet.
6. * Almond oil settles in the jar of almond butter, then the nut mass can be too dry for baking.