Summary

Ingredients

For the dough:

• 500 g wheat flour type 405
• 1 pinch baking powder
• 250 g butter
• 250 g suar, fine (bakin suar)
• 125 g almonds, round, peeled
• 2 egg (s), size M

Moreover:

• Apricot jam, currant or raspberry jelly
• Icing sugar for dusting
• Flour for the work surface

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Instructions

1. Mix the flour with the baking powder, put the butter on top in flakes, add the sugar, almonds and eggs and quickly knead into a smooth dough. Wrap in cling film and place in the refrigerator for at least an hour.
2. Heat the oven to 175 degrees top / bottom heat.
3. Halve the dough and put one half back in the refrigerator. On a floured work surface, roll out the dough to a thickness of approx. 3 - 4 mm and cut out cookies with a round or wavy edge with a cookie cutter dipped in flour. Do the same with the second half of the dough, making a hole in the middle of the cookies.
4. Bake the cut out cookies one after the other on a baking sheet lined with baking paper for about 12 minutes.
5. After baking, remove the cookies from the tray and let them cool down. Warning: they are easily breakable when hot.
6. Brush the unperforated cookies with jam or jelly, place a perforated cookie on top and dust with powdered sugar.
7. Makes approx. 70 pieces.
8. They can be kept for several weeks in a tin can.