- flour - 3 cups
- baking powder - 1 teaspoon
- eggs - 3 pieces
- sugar - 1 cup
- unsalted butter, - 1/2 cup
- vanilla extract - 1 teaspoon
- almonds - 1 cup (toasted)
1. Preheat the oven to 175 degrees. Lubricate the baking sheet with butter. Mix flour and baking powder together in a large bowl, set aside. 2. Using an electric mixer, beat the eggs and sugar in another bowl at medium speed. 3. Add the melted butter and vanilla. Beat at medium speed. 4. Gradually add the flour mixture in three batches, whisking well after each addition. 5. Using a rubber spatula, gently mix the toasted almonds in the dough. The dough should be dense enough, but not too sticky. If the dough is too sticky, add a small amount of flour. 6. Put the dough on parchment paper and divide into 2 parts. On a lightly floured surface, roll out each portion of the dough into a flat rectangle 12 cm wide and 30 cm long. Lay the rectangles on a prepared baking sheet about 5 cm apart. Bake for 20-25 minutes, until golden brown. Let it cool for about 5 minutes. 7. Carefully lay out the rectangles on the cutting board and, using a jagged knife, cut into slices. 8. Lay the slices back on the baking tray with the cut side down and bake for 10 minutes, until golden brown. Turn the cookies over and bake for 10 minutes on the other side. Allow to cool completely at the counter and serve.
Servings: 36