Makes 2,500 gr.
Preparation: 1 hour - Cooking: 15-20 minutes
600 gr. butter
250 gr. almonds
1/2 tsp baking powder
1 tbsp vanilla extract
220 gr. powdered sugar
50 gr. brandy or rum black
1.200 gr. flour
powdered sugar for sprinkling (about 1 kilo)
Cover a baking sheet with parchment paper, spread the almonds and bake at 160oC until golden brown. Remove, let cool and chop them.
In the mixer beat the butter with the powder sugar on high speed for about 20 minutes (the more you beat, the better the dough gets). Gradually add the flour, baking powder and vanilla, while continue to beat. Add the almonds and brandy (or rum). Continue beating for another 10 minutes.
Shape the cookies round, pressing with your finger lightly on top. Bake in preheated oven at 170oC for 15-20 minutes.
Remove from the oven and let them cool. Sprinkle with plenty of icing sugar and arange in your Christmas platter.
You can store them in an airtight container for about 15-20 days.