1. In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk. 2. In a second bowl mix flour, ground almonds, baking powder and spices. 3. Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;). 4. Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour. 5. Slice log into 5 mm/0.2 inch thick slices. 6. Place on a paper lined baking sheet and press one almond into the middle of each cookie. 7. Bake in the preheated oven at 180°C/350°F for about 12 minutes or slightly browned around the edges. 8. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. 9. These will keep for about 3 weeks in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
