Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.