Almond shortbread cookies

  • 125 g softened butter or
  • Margarine
  • 125 g Sugar
  • 1 packet Vanillin sugar
  • 2 Eggs (size M)
  • 3 drops of bitter almond oil
  • 250 g flour
  • 75 g groundAlmonds
  • 100 g Dark chocolate couverture
  • baking paper
60 minutes
Stir fat, sugar and vanilla sugar until frothy. Add eggs and bitter almond oil. Stir the mixture until creamy. Mix the flour and almonds, add to the fat egg mixture and knead in. Chill the dough for about 30 minutes. Then fill the dough into a piping bag with a small star nozzle. Squirt small circles and 'S' shapes onto a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 10-12 minutes until golden. Let the cookies cool down on a wire rack. Melt the couverture in a warm water bath. Dip the biscuits halfway into the couverture and let them dry. Makes approx. 60 cookies
Approx. 250 kJ / 60 kcal
per cookie


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