Belgian Shortbread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g flaked almonds
- 100 g butter
- 125 g suar, brown
- 1 packet vanilla sugar
- 125 g flour
- 0.5 tablespoon ½ almond (s), chopped
- 0.5 tablespoon ½ hazelnuts, chopped
- 1 tablespoon water
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Lightly toast the flaked almonds in a pan without fat, set aside. Mix the butter with sugar, vanilla sugar and 1 tablespoon water. Work with the mixer for at least 3 minutes. Gradually stir in the flour.
- Finally work in the chopped nuts and almonds. Shape the dough into rolls with a diameter of 1.5 cm on a floured work surface and leave to rest in the refrigerator overnight.
- On the baking day, preheat the oven to 175 ° C and line a tray with baking paper. Cut the dough rolls into 3 mm thick slices and place them on the baking tray 4 cm apart, press flat and sprinkle with flaked almonds.
- Bake the cookies for about 4 minutes. Then immediately cut out the hot cookies with a round cutter, remove them from the tray and let them cool down. Melting on the tongue.
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