Summary

Ingredients

• 150 g butter or mararine
• 100 g suar
• 100 g cane suar
• 200 g flour
• 0.5 teaspoon ½ baking powder
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 1 egg (s)
• 100 g almond (s), chopped
• 70 g chocolate flakes or chocolate droplets if required

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Instructions

1. Beat the butter and sugar until frothy. Add the vanilla sugar and then beat the egg under it. Mix the flour, baking powder and salt and slowly add to the butter and sugar mixture. Then stir in the almonds and possibly the chocolate if necessary.
2. On a baking sheet lined with baking paper, use a teaspoon to put small piles about 8 cm (finger length) apart. Caution - the dough is still spreading!
3. Bake in a preheated oven at 175 ° C top / bottom heat for about 12-14 minutes.
4. As soon as the edge starts to brown, I always take the cookies out of the oven. Then the edge is crisp and the cookies are pleasantly soft on the inside.