At Christmas time I almost always want to devour every vanilla cookie I see. Because, who doesn’t love a crispy biscuit packed with vanilla and butter?
I’ve made a version where you do not have to use have to use a piping bag and strong arms, like the traditional danish cookie requires.
The cookies are crispy with the taste of vanilla and almonds. You can even make the dough in advance. Just put it in the freezer until you need them. Just thaw it up before baking the cookies.
VANILLA COOKIES WITH ALMONDS
ABOUT 50-60 COOKIES
120 G SOFTENED BUTTER
170 G SUGAR
SEEDS OF 1 VANILLA POD
1 M/L EGGS
100 G WHOLE ALMONDS WITH SKIN
200 G FLOUR
Whisk butter, sugar and vanilla seed creamy and light.
Add the egg and mix it together.
Chop the almonds roughly in a blender and add them to the dough.
Sift the flour into the mixture and mix the dough until it just comes together.
Put the dough on a lightly floured table and knead the dough lightly, then form it into two long rolls, 4 cm in diameter.
Pack the dough in cling film and place them in the fridge for at least 1 hour.
Heat the oven to 175 degrees celsius.
Cut the rolls into slices, 0.5 cm thick.
Place the biscuits on a baking sheet, lined with baking paper with a little distance between them as they will spread slightly.
Bake the cookies for 15-17 minutes until the edges are a nice golden brown and the middle feels firm.
Let the cakes cool on a rack … do not forget to eat some fresh from the oven. 😉