Preparation

Step 1

In a stand mixer bowl, mix the melted clarified butter with the icing sugar with a wooden spoon.

Step 2

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. 

Step 3

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.

Step 4

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.

Step 5 

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. 

Ingredients

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

Tip #1

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.

Tip #2

You can also use slivered pistachios instead of almonds.