These are crunchy cookies that are great as a snack or at “tea time.”
- 200 g butter
- 250 g flour
- 100 g. powdered sugar
- approx 50-gr. sliced or chopped almonds
- 1 egg (if using decorative method)!
Mix butter, sugar and flour together. Roll into a long roll that is narrow and long. Wrap in plastic wrap and refrigerate 8-24 hours.
Cut into 3 mm slices and place on a baking sheet. Beat egg and put a small amount on each cookie. Add Almond slice. The egg will make the almond stick. If you are short on time you can add chopped almonds to the roll and just cut and bake. Bake at 200 C until golden.
Cut the roll in