200g of butter
2 tablespoons (rounded) of ground cinnamon
1 tablespoon (rounded) of ground cloves
1/4 teaspoon of nutmeg
125g of all-purpose flour, plus 7 tablespoons (of soup)
2 eggs
300g of all-purpose flour, with an additional 7 tablespoons (of soup)
1/2 teaspoon of active dry yeast
100g of almond butter
200g of butter
2 tablespoons (rounded) of ground cinnamon
1 tablespoon (rounded) of ground cloves
1/4 teaspoon of nutmeg
125g of all-purpose flour, plus 7 tablespoons (of soup)
2 eggs
300g of all-purpose flour, with an additional 7 tablespoons (of soup)
1/2 teaspoon of active dry yeast
100g of almond butter
Cream the butter with the spices
Add the almond butter and eggs
Sift together the flour and yeast
Grate the almonds and add them to the dough along with the flour
Mix well
Refrigerate for at least 2 hours
Shape the dough into wooden molds dusted with all-purpose flour
Trim any excess dough with a knife
Tap the wooden mold on a flat surface to release the shortbread
If you don't have the molds, spread the dough on a floured surface and cut it into desired shapes.
