Summary

Ingredients

• 100 g butter, soft
• 1 egg yolk
• 50 grams sugar
• 1 vanilla sugar
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ gingerbread spice
• 100 grams flour
• 100 g almonds, chopped
• 250 g couverture, white
• 200 g almond sticks

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Instructions

1. Knead the soft fat, egg yolk, sugar, vanilla sugar, spices, flour and chopped almonds first with the dough hook, then with your hands to form a smooth dough. Cover the dough and chill for at least an hour.
2. Roll out the dough in portions between cling film to a thickness of approx. 2 - 3 mm. Cut out round cookies (approx. 3 cm in diameter) with a wavy edge and place on baking sheets lined with baking paper.
3. Bake in a preheated oven at 175 ° C top / bottom heat (convection: 150 ° C, gas: level 2) for five to ten minutes until light yellow. Let cool down.
4. Melt the coarsely chopped couverture in a hot water bath. Stir in the almond slivers. Put a teaspoon of chocolate almonds on each cookie and let it set.