250 ml flour
½ tsp baking powder
25 g finely grated almonds (unpeeled or peeled)
50 g sugar
1 tsp vanilla sugar
100 g cold butter
1 egg yolk
(¼ tsp almond essence)
Sift together the flour and the baking powder, add the grated almonds, the sugar and the vanilla sugar and mix. Rub in the butter with your fingers until the mixture resembles coarse crumbs.
Quickly mix in the egg yolk (and the almond essence). Wrap the dough in plastic and place in refrigerator for about an hour.
Form the dough into 2 cylinders (Ø 4 cm), wrap in plastic and place in refrigerator to harden.
Cut each cylinder into thin slices (about 3 - 5 mm thick) and place them on a baking sheet covered with parchment paper. Bake the cookies at 175 °C for about 8 - 12 minutes or until they are golden around the edges.
Cool the cookies on a wire rack. Store in an airtight container.
Recipe source: adapted from "Manteli-aprikoosileivät", Helsingin Sanomat/Ruokatorstai, 2001.