Deliciously delicious, fragrant, crunchy cookies. A nutty note complements the taste range of baking. It is noteworthy that there is no oil in the dough. The recipe is taken from a book about French cuisine.
Add vanilla and sifted flour, mix thoroughly. It turns out a pretty thick dough.
Chop the almonds. How small, decide for yourself. I like the nutcrumb. Some people prefer big chunks.
Place the dough on a baking sheet covered with a silicone mat or parchment using a pastry bag or spoon in strips about 1.5 cm thick and 8-10 cm long. (I didn't like to smear with a spoon, the cookie turns out to be very wide and it's difficult to make long strips out of it.) Sprinkle with chopped almonds.
Bake in a preheated 180 degree oven for 8 minutes. Let it cool down.
