- 200 g Unsalted Butter, soft
- 80 g Confectioners Sugar
- 75 g Almonds, ground
- 1 tsp Vanilla Sugar
- 250 g Flour, sifted
- 1 Egg Yolk
- 1 cup Turbinado Sugar
Mix together the butter, confectioners sugar, almonds and vanilla sugar. Add the sifted flour and knead until thoroughly mixed.
Roll into 1½ inch diameter cylinders.
Wrap in plastic wrap and refrigerate for 2 hours.
When the dough is cold brush with the egg yolk and roll in the Turbinado sugar.
With a sharp knife cut cylinder into ¼ inch thick slices.
Place on a cookie sheet covered with parchment paper.
Bake the cookies for 10-15 minutes at 375°F until golden brown.