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Put the soft butter and the brown vergeoise in a bowl.
The almond cookies are fine shortbread with brown vergeoise and slivered almonds. Perfectly crispy, they are ideal for tea. Simple cookies to make with a delicious result.
Recipe for almond cookies:
-210g of brown vergeoise sugar
-270g of flour
-100g of slivered almonds
-170g of soft butter
-1 tablespoon of milk
Put the soft butter and the brown vergeoise in a bowl.
Mix to obtain a cream.
Add the slivered almonds and the tablespoon of milk.
Add the flour in one go.
Mix without insisting to obtain a ball of dough.
Place the dough in a rectangular format and wrap in cling film.
Let stand in a cool place for at least 2 hours or until hard.
Preheat the oven to 180°C. Cut thin slices from the dough.
Place cookies on a baking sheet lined with parchment paper.
Bake for 12 minutes at 180°C and then cool on a rack.
Store them in an airtight “lock&lock” type box away from humidity.
