500 g flour
1 bar vanilla
385 g butter
250 g sugar
1 teaspoon coated ammonium bicarbonate
100 g carefully chopped almonds.
Sieve flour, vanilla corn and ammonium bicarbonate together. Cold butter is chopped in. Egg and sugar is mixed in. Almonds is copped carefully and added. Take the dough through the mincer and formed into “wreath-shaped cakes”. The dough is easier to work with if it had been let cold for a few hours. They are baked on a baking sheet with baking paper at 185 degrees 8-10 minutes.
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