Snapguide
STEPS
INGREDIENTS
Sift the icing sugar over the clarified butter.

Sift the icing sugar over the clarified butter.

mix on high for 2-3 mins

mix on high for 2-3 mins

over the flour Add 1/2 tsp baking powder

over the flour Add 1/2 tsp baking powder

Add 1/4 tsp salt

Add 1/4 tsp salt

sift the flour mixture over the butter-sugar

sift the flour mixture over the butter-sugar

and fold in

and fold in

you can watch the complete recipe/video on youtube. please click on the link below:  https://www.youtube.com/watch?v=7_Dpy3KWNEM

you can watch the complete recipe/video on youtube. please click on the link below: https://www.youtube.com/watch?v=7_Dpy3KWNEM

Whole almonds for the traditional topping.

Whole almonds for the traditional topping.

Form the cookies between the 2 hands. Put 1 whole almond and press it down. This recipe makes around 25 cookies..all depends on the size

Form the cookies between the 2 hands. Put 1 whole almond and press it down. This recipe makes around 25 cookies..all depends on the size

Another way to form your cookies

Another way to form your cookies

Cook 18-20 mins on 155-150C. Turn around at half time for uniform baking.

Cook 18-20 mins on 155-150C. Turn around at half time for uniform baking.

To have this crackling effect put the formed raw cookies in the freezer for 10 mins or so and bake them as indicated

To have this crackling effect put the formed raw cookies in the freezer for 10 mins or so and bake them as indicated

  • 280.0g Flour
  • 200.0g Clarified butter
  • 150.0g Icing sugar
  • Almond for the top
  • 25.0 Whole peeled almonds
  • 0.0tsp Baking powder
  • 0.0tsp Salt