Bakers, please note that these cookies come out of the oven soft and will only harden once cold.
Makes approximately 75
Ingredients:
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.
Instructions:
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 😛
TEA SPANGSBERG 