• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 175g butter
  • 75g icing sugar
  • (A):
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla essence
  • 1/4 tsp almond essence
  • 225g plain flour, sifted
  • 1/4 tsp salt
  • 50g toasted, ground almonds
  • Whole almonds, for decoration


  1. Beat butter and sugar until light. Add ingredients (a) and continue to beat until fluffy.
  2. Add sifted flour gradually and mix in toasted ground almonds. Mix well into a dough. Wrap dough with cling film and chill in the refrigerator until the dough is firm enough to be rolled out. (approximately two to three hours; if dough is too soft to handle, add a little more flour.)
  3. Cut dough into two portions. Roll out one portion between two sheets of parchment paper to about 0.5cm thickness. Cut out with a cookie cutter of any shape.
  4. Place cut-out dough on ungreased baking trays. Do not put them too close to each other. Bake in preheated oven at 170ºC for 15 to 20 minutes or until golden.

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