Beat the butter, sugar and eggs until frothy. Fold in bitter almond oil, flour, baking powder and chopped almonds. Knead the dough vigorously and cool covered for 1/2 hour. Then roll out approx. 1 cm thick and cut out in any shape (not too large).
Bake in the simmering fat at 160 ° C and immediately toss in sugar / cinnamon.
Serve warm, e.g. as a finishing touch for desserts or just with coffee.
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