Summary

Ingredients

• 100 g almond (s)
• 200 g walnuts
• 150 g cane suar, brown
• 150 g butter, soft
• 200 g flour
• 1 egg (s)
• 1 pinch (s) salt
• 1 teaspoon Baking powder

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Instructions

1. Coarsely chop the almonds and walnuts only once. The nuts should be easily recognizable at the end, this not only looks nicer, but also gives a better crunch.
2. Preheat the oven to 180 degrees.
3. Beat butter, sugar and salt with a hand mixer until creamy, then add the egg. Then mix the flour with the baking powder, sieve and gradually stir into the mixture. Finally fold in the walnuts and almonds, this is best done by hand.
4. Shape the dough into small piles and place on a baking tray lined with baking paper. Bake the biscuits in the preheated oven for 10 to 12 minutes and leave to cool on a wire rack.
5. If you manage to keep your fingers off the cookies for 1-2 days, you can look forward to an even better taste. Store the biscuits in a tightly closing tin can.