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 ground almonds
  • 100 g Dark chocolate couverture
  • baking paper
60 minutes
Mix the fat, sugar and vanilla sugar until frothy. Add the eggs and bitter almond oil and 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 pour 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 on a wire rack. Melt the couverture in a hot water bath. Dip the biscuits halfway into the couverture and let them dry. Makes about 60 cookies.
1 portion approx:
  • 60 kcal
  • 250 kJ


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