Ingredients — what you'll need
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- 5 gram Baking Powder
- 140 gram Powdered Sugar
- 2 piece Chicken Eggs
- 50 gram Sliced Almonds
- 3 gram Salt
- 350 gram Medium-Fine Wheat Flour
- 125 gram Vegetable Fat, Butter Flavor
- 5 gram Vanilla Extract
Step-by-step method
At a glance
You're making delightful butter-almond cookies that are perfect for Easter celebrations — the kind that kids bring home in bags from door-to-door traditions. The dough comes together quickly, but it needs an hour in the fridge to firm up before you can cut it into festive shapes. The baking itself is fast (just 10-11 minutes), though you'll want to watch closely so the cookies turn golden but not brown.
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Mix the dry ingredients
Combine the flour with a pinch of salt and the baking powder. Stir in the sugar and ground almonds.
Ingredients
- 350 gram Medium-Fine Wheat Flour
- 3 gram Salt
- 5 gram Baking Powder
- 50 gram Sliced Almonds
- 140 gram Powdered Sugar
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Add the butter and egg
Add the softened butter and egg to the dry ingredients. Work everything into a soft dough that shouldn't be sticky. Wrap the finished dough in plastic film.
Ingredients
- 125 gram Vegetable Fat, Butter Flavor
- 2 piece Chicken Eggs
- 5 gram Vanilla Extract
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Let it rest
Leave the wrapped dough to rest and firm up in the fridge for an hour.