Ingredients
175g butter
250g plain flour
50g ground almonds
50g caster sugar
1 egg yolk
1 tsp vanilla extract
2 tsp almond extract
Topping
Chopped almonds
Pearl sugar
1 eggs white
Method
Preheat the oven to 180c or 350f or Gas 4.
Grease two baking trays and cover with baking parchment.
Using a food processor pulse the butter and flour with the ground almonds and sugar so that its all well mixed.
Now add your egg yolk, vanilla extract and almond extract and pulse again until the dough comes together. Rest it in the fridge for an hour.
We always mix the almonds and pearl sugar sugar in one bowl and the egg white in another. This makes the dipping easier.
Roll out the dough into logs. We usually make them around 3cm deep and around 20 cm long - My mother used to say that the logs need to look like long fingers.
Cut them into individual logs, and weigh them, they should be around 20g each. Take each one and dip them into the egg white and then into the almonds and pearl sugar. Lay on the prepared baking parchment and press down slightly.
Repeat this until you have used all the dough. Bake in the oven for around 10 to 12 minutes, the sides should be just browned. These keep in an airtight container for up to a week.
Perfect for the Juletide Pre-Christmas days.
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