- butter - 5,5 Cups
- sugar - 1 cup
- flour - 2 Cups
- almond flour - 1 glass
- vanilla extract - 1/2 teaspoonfuls
1. Cut the butter into pieces and melt in a saucepan over low heat. The emerging foam on the surface should be removed immediately. Turn off the heat and leave for 5 minutes. Carefully strain the oil, making sure that there is no solid particles left in it. You should get about 1 glass. 2. Preheat the oven to 190 degrees. In a bowl combine the warm butter with sugar and put in the refrigerator until the mixture hardens, for about 30 minutes. 3. Remove from the refrigerator and shake until the mass is like whipped cream. Gradually add flour and stir with a spoon or spatula. Then add almond flour and vanilla, mix. Knead the dough. 4. Roll the dough on a lightly floured surface approximately 2 cm thick. Cut the circles using a cookie cutter. They can crumble, because they are very fragile. 5. Put the cookies on a baking sheet coated with parchment paper and bake for 10 to 12 minutes until the edges begin to change color. The middle should remain pale. 6. Allow to cool for a few minutes. Sprinkle the cookies with sugar powder and serve.
Servings: 20