125 g butter at room temperature
1 cup castor sugar
1 large egg
1/2 tsp almond essence
1 3/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
A little bit of milk to glaze dough
1/2 cup sliced almonds toasted
1/2 icing sugar
1/4 tsp almond essence
3 – 4 tbsp milk
Preheat oven to 160 C. Prepare 2 baking sheets, cover with parchment paper.
In large mixing bowl, beat together butter and sugar. Beat in egg and almond essence until light and fluffy.
Mix flour, baking powder, and salt together. Add to butter mixture and beat until well mixed.
Divide dough into four portions. Form each into a roll about 12 inches long.
Put two rolls about 4 – 5 inches apart on parchment-covered baking sheet and flatten rolls with fingers to about 3 inches wide. Repeat with the remaining dough.
Brush with milk and sprinkle with toasted almonds. Bake for 12 to 15 minutes or until edges are slightly browned. Do not let them get too dark.
Remove from oven and immediately cut in 1-inch diagonal strips, but carefully cutting down with a knife. Do not cut back and forth. The delicate cookie will break. Place back in oven and bake a further 5 minutes and then remove to a wire rack to finish cooling.
Mix icing sugar with 1/4 tsp almond essence and enough milk to make icing.
Drizzle cookies with icing. Or melt a few blocks of dark chocolate with a little milk in microwave and drizzle zig zag over cookies
Source : Quick German Recipes
Prepared, Tried and Tested by: Gail Haselsteiner