Source: Beerli Family Recipe: cir.1943
A hand written recipe dating back to the 1940's is a gift that I received from my mother-in-law. This was passed down from her mother-in-law, and it was a recipe she followed every year around the month of December. It's a fairly easy recipe to follow, and is for sure a great "kid" recipe. It's buttery, sweet and crunchy. Enjoy
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
- 150 Grams butter room temperature so it's soft
- 200 Grams sugar
- 1 egg
- 300 Grams white flour
- 80-100 Grams chopped almonds coarsely
- With an electric mixer, combine butter, sugar and egg and mix until whipped and well combined. Now cut slices slightly less then 1/4″ thick and put on a buttered baking sheet or on baking paper. Bake at medium heat until bright yellow.
- Next, add flour to the wet mixture, mix w/ mixer with quick pulses until combined. Remove from mixer and add almonds
- Combine almonds with dough by hand and knead together until well combined and smooth.
- Form the dough into 2″ rolls and put in the refrigerator for 1 hr. (log style, and wrap with cellophane or wax paper)
- Preheat oven to 200 Celsius, after the rolls are removed from the refrigerator.
- Line cookie sheet with baking paper, unwrap your cookie rolls, and begin to slice slightly less then 1/4″ thick. Arrange slices on the baking sheet and bake for about 15 min, or until light golden brown. note: can be stored in Christmas tins, lined with wax paper Enjoy!