Butter and almond shortbread cookies

Cookies that are crisp, not too sweet and perfect for coffee. Just in time for Christmas.


  • 300g of wheat flour
  • 1/4 teaspoon baking powder
  • 100g of sugar
  • 1 bag of vanilla sugar
  • 160g of butter
  • 6 tablespoons of milk
  • 2 yolks
  • chopped almonds (about 50g)

Mix the flour with the baking powder. Add sugar, vanilla sugar, butter and milk. Knead. Wrap in cling film and refrigerate for about an hour.

Chop the almonds, if you do not have them, and beat the yolks.

Roll out the dough to about 5mm. Cut out shapes and put on a baking sheet lined with baking paper.

Brush the cookies with beaten yolk and sprinkle with crushed almonds.

Bake at 180 degrees C for about 10 minutes. They should be browned. Cool.

Enjoy your meal!

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