Lovely light, delicious cookies. You can also substitute the almonds for pecans or walnuts, if you prefer.
Makes around 80 cookies, depending on the type of silicon mould do you use.
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Method
In a bowl of a standing mixer prepare all the ingredients, using a paddle attachment blend it till well mixed.
Cover with plastic wrap film and refrigerate for an hour.
Preheat oven to 170C (325F).
Lighty grease your silicon cookie mat. I used a small stars silicon mould (I bought it at a Tchibo shop). After an hour take the dough out and using your hands to push the dough into the star shapes, just to top of the mould. Put the rest of the dough back to the fridge till you need it for later.
Bake it for around 10 minutes or until the cookies are lightly brown on the sides.
Remove from the oven, put the mould upside down and lightly tap it till cookies fall down, be careful, they are still fragile. Let it cool on a cooking rack.
Prepare another batch of cookies the same as first one.
Dust with icing sugar.
Keep it in a can, lined with baking paper up to 10 days.
Ingredients
- 100g ( 1 cup) grounded almonds
- 280g ( 2 cups) all purpose flour
- 80g (1/3 cup) caster sugar
- 200g (1 cup) unsalted butter in room temperature
- vanilla seeds from one vanilla
- 2 eggs yolks
- pinch of salt.