These are ice box cookies with a crunchy texture that allows you to enjoy the flavor of butter.
- Unsalted butter 200g
- Granulated sugar 124g
- a little bit salt
- Egg 1 egg (55g)
- Vanilla oil (4 or 5 drops)
- Almond powder 80g
- Light flour 240g
- Put the softened butter in a bowl, mix it with a whisk to make it creamy, then add salt (a pinch between your thumb and index finger + about 1/3 of a pinch) and granulated sugar in two or three batches. Add each time and mix until well-blended.
- Add the beaten eggs in two or three times, stirring well each time until smooth.
- Add vanilla oil and mix until incorporated.
- Add the almond powder through a coarse sieve and mix with a rubber spatula until incorporated.
- Add the flour to one side and mix with a rubber spatula until the dough becomes crumbly.
- When the dough becomes crumbly, press a rubber spatula against the dough several times to smooth it out.
- Place about 1/2 of the dough on a spread out plastic wrap, wrap it up, press lightly with your palm to flatten the dough, and let it rest in the refrigerator for about an hour.
- Take it out of the refrigerator, wrap it loosely, and then knead the dough and roll it out until it becomes a stick with a diameter of about 3 to 4 cm.
(so that there are no gaps in the fabric)
- Roll it out roughly into a stick, and if you have one, use a rolling tool to roll it (it’s big, so use half on each side) to make it into a cylindrical shape. You can just roll it around, whichever is easier for you.
- Once the dough has been prepared to a certain extent, lightly touch the dough with a thin cutting board and roll it into a pretty cylinder.
- Let it rest in the refrigerator for at least an hour, then put it in the freezer about 30 minutes before cutting.
- Cut the dough into pieces about 5mm wide, arrange them on a baking sheet with space between them, cover with plastic wrap if possible, and refrigerate for about 20 minutes.
- Bake in an oven preheated to 170 degrees for about 15 minutes.If you notice uneven baking on the surface or sides of the dough during baking, quickly open the oven and flip the baking sheet.The time will vary depending on the size of the dough, the oven, the location of the baking sheet, etc.
- Once baked, transfer it to a wire rack and let it cool completely.