Ingredients
250 grams (about 1 cup) butter
150 grams (about ¾ cup) white sugar
1 egg
250 grams (about 2 cups) plain flour
1 teaspoon baking powder
200 grams (about 1¾ cups) ground
almonds
100 millilitres (about ½ cup) milk
vanilla sugar
Method
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Preheat the oven to 170°C (340°F) and line a large baking tray with baking paper.
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Beat butter and the first quantity of sugar to a cream. Add the egg and beat well.
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In a small bowl, sift together the flour and baking powder.
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Add the ground almonds alternately with the milk and the flour mixture to the butter and sugar mixture.
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The dough should be firm enough to roll with your hands. If it is too soft (as may be the case if your butter has a high water content) you may need to add a little more flour.
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Shape teaspoon-sized pieces into small snakes by rolling in the palm of your lightly flour-coated hands, before twisting into a horseshoe shape.
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Place on the prepared baking tray and bake for 10–12 minutes until the biscuits are pale golden brown.
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Toss in vanilla sugar while the biscuits are still warm.
