In a stand mixer bowl, mix the melted clarified butter with the icing sugar with a wooden spoon.
In a separate bowl sift the flour, salt, and baking powder. Attach the dough hook attachment and slowly add the flour mixture into the butter and sugar mixture.
Use the dough hook to knead the mixture until you have a smooth pliable dough. You may need to hand knead the mixture for a minute to get this result. Add more flour if the dough feels too wet.
To shape the biscuits, split the dough into 4 equal portions. Take one portion and roll it out into a rope the same thickness as a pencil. Cut the rope into three inch pieces, then join the ends to form a circle and press close the ends with an almond. Repeat with the rest of the dough.
Bake the cookies on a baking sheet for about 20 minutes. the top of the cookies should remain a snowy white color, the bottom will become a light golden color. When the cookies have cooled down remove from the sheet and store in an airtight container.
2 2/3 Cups of All Purpose Flour
1 1/4 Cup of Clarified Butter
2 Cups Icing Sugar
1/2 Cup of Almond Halves
1/2 tsp. Sea Salt
1 tsp. Baking Powder
Tips and Tricks
Clarified butter is butter that has a low percentage of water content. To make clarified butter, place unsalted butter in a saucepan and melt slowly overbmedium heat. Once melted, let the butter sit for 5 minutes. Then skim the foam from the top and discard the milk solids from the bottom.
You can also use slivered pistachios instead of almonds.