Small crispy cookies with almonds and pearl sugar on top. The cookie itself is not full of flavor, so I’ve added a little cardamom in the dough.
ABOUT 40 COOKIES
175 G FLOUR
75 G SUGAR
140 G SOFTENED BUTTER
1 TSP. GROUND CARDAMOM
1 TBSP. PEARL SUGAR
50 G CHOPPED ALMONDS
1 EGG YOLK
Blitz flour and cold butter, cut into smaller cubes, in a food processor or blender until it resembles breadcrumbs.
You can also do it by hand by crumbling flour and butter between your fingers or by chopping them together with a knife.
Add sugar and cardamom and knead it to a smooth dough without overdoing it as it will ruin the crispness of the biscuit when baked.
Roll the dough flat, wrap it in cling film and place it on the fridge in at least 1 hour.
Roll the dough out onto a floured surface, 3-4 mm thick and cut it into strips, 2×5 cm.
Heat the oven to 180 degrees celsius.
Brush the cookies with egg wash and sprinkle with pearl sugar and chopped almonds.
Bake the cookies in the middle of the oven for about 12 min until they are golden brown.