1 cup all-purpose flour (120 g)
1/2 cup cold butter, cut into small pieces (100 g)
1 pinch of salt
1/4 cup plus 2 tablespoons almond extract (70 g)
1/2 teaspoon vanilla or almond essence
1 egg
1/4 cup almonds, peeled and halved
1 cup all-purpose flour (120 g)
1/2 cup cold butter, cut into small pieces (100 g)
1 pinch of salt
1/4 cup plus 2 tablespoons almond extract (70 g)
1/2 teaspoon vanilla or almond essence
1 egg
1/4 cup almonds, peeled and halved
Place the flour in a bowl, add the butter, salt, almond extract, and vanilla or almond essence
Mix with hands and form a long log of 2.5 cm diameter
Roll it up in aluminum foil and refrigerate for 1 hour, or until firm
Preheat oven to 200°C (hot)
Cut the dough into slices 6 mm thick and place them in an oiled baking sheet with 3 cm spacing between each one
Brush each biscuit with a mixture of egg and 1 tablespoon water
Press 1/2 almond on top of each biscuit
Bake for 8-10 minutes or until lightly golden
Serve 46 units
42 calories per unit.
