Almond Cookies

For the almond cookies, boil the almonds briefly in a pot of hot water, drain and squeeze out the skins.

Roast the almonds in a coated pan without fat and let them cool down. Finely grate the cold almonds. Knead all ingredients well and roll into long sticks about 3-4 cm in diameter.

Leave them to rest overnight in the refrigerator. Cut slices of the sticks about 0.5 cm thick and place them on a baking tray lined with baking paper.

Brush with beaten egg yolk. Bake in a preheated oven at 180 °C for approx. 10-15 minutes.

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