Ingredients
100 g butter, softened
50 g powdered sugar
1 egg yolk
40 g milk
240 g all-purpose flour
Pinch of salt
2 g ground cinnamon
For the Filling:
100 g almonds, finely ground
30 g butter, softened
30 g powdered sugar
2–3 g cinnamon
Cooking Directions
Prepare the dough: In a medium-sized bowl, beat the softened butter with powdered sugar until light and creamy. This step creates the tender texture we love in shortbread-style cookies.
Add the wet ingredients: Mix in the egg yolk and milk until fully incorporated. The dough should be smooth and slightly moist.
Combine the dry ingredients: Sift in the flour, salt, and cinnamon, then stir until a soft dough forms. Use your hands to bring it together into a ball.
Make the filling: In a separate bowl, combine the ground almonds, softened butter, powdered sugar, and cinnamon. Mix with a spatula until you get a thick, spreadable paste.
Divide the dough: Split the dough into two equal parts. Roll out each portion into a flat rectangle about 3–4 mm thick.
Add the filling: Spread half of the almond-cinnamon filling evenly over each sheet using a silicone spatula. Make sure it reaches the edges for even flavor.
Shape the cookies: Roll each sheet tightly into a log. Wrap the logs in plastic wrap and freeze for 30 minutes. This helps the dough firm up for easier slicing.
Slice and bake: Once firm, remove from the freezer and slice each log into 5–6 mm thick rounds. Arrange them on a parchment-lined baking tray.
Bake: Bake in a preheated oven at 180°C (350°F) for 12–15 minutes, or until golden around the edges.
Cool and serve: Let the cookies cool completely on a wire rack. Dust with powdered sugar for an elegant finish and enjoy!