Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Place the butter, sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer. Whisk in the egg yolk and milk, continue to whisk until the mixture becomes lighter in colour. Mix the flour and baking powder, add to the bowl, mix quickly to form a dough, flatten a little, cover and chill for approx. 1 hr.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 6 mm thick, cut into rectangles (approx. 3.5 x 5 cm). Brush the biscuits with egg white, place on two baking trays lined with baking paper, place an almond on top of each, press down gently.
To bake
Approx. 14 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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