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(200° C)
(225 grams) butter, softened
(4 deciliters) sugar
(0.5 milliliter) almond essence
(2) eggs
(5 deciliters) flour (can use gluten-free)
(5 deciliters) almond flour
blanched almonds for decoration
Add the ingredients in the order above, mix in a stand mixer. Scoop onto a cookie tray with a small cookie scoop, squash flat with the bottom of an interesting glass (dip the glass in almond flour if the cookies are sticking). Decorate with a whole, blanched almond.
Bake for about 8 to 10 minutes, with fan.
Via Eva Baker.