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Add little by little sugar and vanillin, working with electric whips, till it becomes glossy.
Gently incorporate the almonds to the compound using a tablespoon.
Cover the pan with paper baking and add one tablespoon for each cookie, keeping them well spaced.
Bake in preheated oven at 180°C for about 20 minutes: they should not brown too much.
Churning the biscuits, cool them and serve.
When they are cold, you can store in a tin box.