Bakers, please note that these cookies come out of the oven soft and will only harden once cold.
Makes approximately 75
50 grams of almonds (blanched)
165 grams of cold butter
220 grams of flour
110 grams of sugar
1/2 an egg
1/2 the content of a vanilla bean or the equivalent essence or vanilla sugar.
Run the almonds through a food processor or chop until completely fine.
Cut the cold butter into small pieces and mix with the flour (should look a bit like grated cheese)
Add sugar, egg, vanilla and almonds.
Mix the dough as quickly as possible. Touch it as little as you can or use a stand mixer if you have one.
Let it rest at least 1 hour in the fridge.
Roll the dough into ‘little finger’ thick “snakes”.
Cut into 7 cm long pieces and shape into a circle or “wreath”.
Bake the cookies at 200 C at the top of the oven for 7-10 min.
Note: These cookies are traditionally made with a speciality tool that presses the dough through a “star shape” to make them look more like a wreath when baked. Luckily the shape doesn’t affect the taste 😛