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Ingredients
125 g Butter, softened
100 g Sifted powdered sugar
Pinch of salt
1 tsp Vanilla extract
125 g Chopped raw almonds
350 g All-purpose flour
1 Medium egg
Prepare the Dough
1
- In a large flat plate or bowl, combine the softened butter, sifted powdered sugar, and a pinch of salt. Mix with a spatula or your hands until the butter becomes creamy.
- Add the egg, vanilla extract, and chopped raw almonds. Continue mixing until the ingredients are well incorporated.
Form the Dough
2
- Gradually add the flour while mixing gently with a spatula or your hands until a smooth dough forms. Avoid over-kneading—test the dough by drawing a line with your fingertip; if it leaves wavy marks, it is ready.
- Divide the dough into two equal portions and roll each into a log measuring approximately 30 cm (12 inches) long and 4 cm (1.5 inches) thick.
- Wrap each log tightly in plastic wrap, sealing both ends. Place them in the freezer for at least 1 hour to firm up.
Slice and Bake
3
- Once frozen, remove the plastic wrap. Using a sharp knife, slice the logs into thin rounds (0.5 cm / 0.2 inches thick).
- Arrange the cookie slices on a baking sheet lined with parchment paper, ensuring they have space to expand.
- Bake in a preheated oven at 180°C (356°F) for 20 minutes, or until they turn golden brown.
Cool and Serve
4
- Allow the cookies to cool completely before serving. As they cool, they will develop a crisp, crunchy texture.
Ingredients
Ingredients
125 g Butter, softened
100 g Sifted powdered sugar
Pinch of salt
1 tsp Vanilla extract
125 g Chopped raw almonds
350 g All-purpose flour
1 Medium egg
Directions
Prepare the Dough
1
- In a large flat plate or bowl, combine the softened butter, sifted powdered sugar, and a pinch of salt. Mix with a spatula or your hands until the butter becomes creamy.
- Add the egg, vanilla extract, and chopped raw almonds. Continue mixing until the ingredients are well incorporated.
Form the Dough
2
- Gradually add the flour while mixing gently with a spatula or your hands until a smooth dough forms. Avoid over-kneading—test the dough by drawing a line with your fingertip; if it leaves wavy marks, it is ready.
- Divide the dough into two equal portions and roll each into a log measuring approximately 30 cm (12 inches) long and 4 cm (1.5 inches) thick.
- Wrap each log tightly in plastic wrap, sealing both ends. Place them in the freezer for at least 1 hour to firm up.
Slice and Bake
3
- Once frozen, remove the plastic wrap. Using a sharp knife, slice the logs into thin rounds (0.5 cm / 0.2 inches thick).
- Arrange the cookie slices on a baking sheet lined with parchment paper, ensuring they have space to expand.
- Bake in a preheated oven at 180°C (356°F) for 20 minutes, or until they turn golden brown.
Cool and Serve
4
- Allow the cookies to cool completely before serving. As they cool, they will develop a crisp, crunchy texture.
