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 coarsely chopped almonds
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!