About 40 biscuits
• 200 g peeled almonds
• 450 g (490 ml) softened butter
• 200 g (250 ml) sugar
• 3 egg yolks
• 60 ml brandy (you can use water instead)
• seeds of 1 vanilla pod
• 900 g (1 607 ml) cake flour
• 10 ml baking powder
• rose water for sprinkling
• icing sugar
Preheat the oven to 190ºC. place the almonds on a baking tray and toast for about 8 minutes. Chop finely in a food processor. Whisk the butter and sugar in an electric mixer until light and creamy. Add the egg yolks, brandy/water and vanilla seeds. Sift the flour and baking powder together. Add to the butter mixture. Add the almonds. Mix well. Tip the mixture onto a flour-covered surface. Knead until it forms a smooth dough. (The dough may look a bit dry.) Take a tablespoon of dough, knead it slightly with your hands and form into an oval. Repeat with the rest of the dough. place biscuits on a baking tray that has been lined with baking paper and sprayed with non-stick spray. Bake for 20 minutes. Remove from the oven and sprinkle immediately with rose water. Allow to cool on a rack. Roll the biscuits in icing sugar.