Summary

Ingredients

• 300 grams flour
• 100 g suar, very fine
• 0.5 ½ vanilla pod (pulp)
• 1 pinch (s) salt
• 275 g butter
• 100 g almond (s), peeled, very finely round
• 100 g powdered suar
• 0.5 ½ vanilla pod (pulp)

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Instructions

1. Sift the flour onto a plate. Press an indentation in the middle. Add the sugar, the scraped pulp of the vanilla pod and salt. Spread the cold butter cut into pieces on top. Scatter the almonds on top and then quickly work the ingredients into a smooth dough from the center. Wrap the dough in foil and let it cool for a while.
2. Only then roll out thinly in small portions and cut out cookies with a round shape. Place these on a baking sheet lined with baking paper and bake at 175 ° for 8-10 minutes until golden brown. Mix the powdered sugar and the scraped-out vanilla pulp, place in a sieve and sprinkle several times over the hot cookies. Let the Engelstaler cool down, only then put it in a well-sealable can to keep.