Mix butter, sugar, vanilla sugar and salt in a bowl. Add the nuts and almonds, stir again. Quickly add the flour in two or three stages and mix with the dough hook until the ingredients are halfway evenly processed. Knead the dough again vigorously by hand. The slightly crumbly consistency is perfectly normal and so desirable.
Form cookies out of it. Either always pluck a piece of dough from the total amount, roll it into a ball and press it flat.
Or shape a dough sausage and cut off slices. Height should be about 1 cm. Place the biscuits a little apart on a baking sheet lined with baking paper and bake at 175 ° top / bottom heat on the middle rack for about 13 minutes.
Every tube is different, so check every now and then to see how far the biscuits are. The result should be very lightly tanned.
Tips and Tricks:
Press the pattern into the biscuits before baking. With the fork, the meat mallet etc.
Before processing, lightly brown the nuts in a pan without adding any fat, this increases the taste immensely (be careful, it goes very quickly from light brown to black!).
Add 15 g butter, 1 tablespoon sugar and 1 tablespoon baking cocoa and you get dark nut cookies.
The light and dark dough can also be kneaded untidily and folded over and over again to create a beautiful zebra pattern.
You can also replace the chopped almonds with walnuts.
2 tablespoons of chopped chocolate is also great in the biscuits (crushed Maltese or chocolate candy, heavenly).
Dip or sprinkle one side of the biscuits in melted couverture.
Spread a thin layer of jam before consumption.
Well chilled and packed in cookie jars, the biscuits will last a good 6 months because they are egg-free.
If the biscuits have drawn moisture in the air for too long, simply place them on a tray again and put in the oven, let them cool down for 5 minutes at 175 ° and then you have crispy biscuits again.
If there are 80 large biscuits, one biscuit has 61 kcal. But I always get almost twice as much, we prefer small cookies.
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