Almond shortbread cookies
350-400 g flour
150 g almond powder
250 g butter
1 cup sugar
½ teaspoon of natural vanilla extract
1 teaspoon cinnamon
Juice of ½ lemon
Beat butter and sugar in a bowl until creamy and smooth (for 3 minutes with a hand blender). Add lemon juice (maybe a little zest). Then, add the egg, cinnamon and vanilla. Work it all with the mixer for 2 minutes. Finally, gradually add the ground almonds and flour. Form a smooth dough and refrigerate for 1 night.
Roll out the dough into a thin sheet of 4 mm. Cut out cookies of desired shape. Bake at 180°C until golden brown, about 10-15 minutes. Cool on rack.
Stored in a cookie jar, the shortbread cookies can last up to a month.