It’s a little overdue. Actually, it’s a lot overdue.

At the bakery we’ve been referring to the holidays as the “silly season”. Not because there’s anything actually silly about the holidays, but rather because we’ve been so crazy busy that it’s completely rediculous.

Yea, holidays in a bakery are nuts.

Technically, this recipe is a holiday recipe. Every year at the beginning of december, Mel’s grandmother goes into the kitchen. Then, before we know it, the house is filled with giant plates stacked with cookies & dusted with a thick, powdery layer of icing sugar. It looks like elves took over & snowed on all the holiday plates.

From what I’ve understood, the recipe came from her mother & she’s been making it every year…. two years ago I was lucky enough for her to share it with me, & now we’ve been making them together since.

– 500g unsalted *butter, room temp
– 100g sugar
– 1 egg yolk
– 1k flour
– 1 shot brandy
– 1 tsp cinnamon
– 250g roasted almonds

1. whip the butter & sugar until light & fluffy.
2. add in the egg & continue to beat until fluffy, then add in the brandy.
3. slowly add the flour one tablespoon at the time.
4. add in the cinnamon & almonds.
5. roll out the dough until about 1inch thick & cut into shapes.
6. bake for 30 to 35 minutes @ 180°C.

Helpful tips:
1. the butter used in this recipe is not the standard butter like Lurpak or some other brand that you would smear across your toast in the morning. I think this butter was made from goats milk to be quite honest. Realistically I will need to photograph the jar, then again if you’re in the USA and reading this then I suppose I would ask your local butcher.

…for other recipes from us, check out our archives.


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