Mandel Broetli (Almond Biscuits)

This is based on the Swiss recipe for Anisbroetli (Aniseed biscuits), but for those who prefer an almond flavour rather than aniseed. Makes quite a bit but is easily halved. Better if made in advance, will keep several weeks in an airtight container.

• Ready In: 1 hr 5 mins
• Serves: 50

Ingredients

• 4  eggs
• 500  g icing sugar (confectioner's sugar)
• 2  tablespoons kirsch
• 1⁄2 teaspoon  almond essence
• 1  pinch salt
• 550  g plain flour
• 100  g  ground almonds

Directions

1. Cream eggs and sugar.
2. Add kirsch, almond essence, and salt.
3. Add flour ground almonds and knead to a dough. (You may need a little extra flour).
4. Roll out the dough to 1cm thick on a floured surface.
5. Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
6. Place on baking paper on an oven tray.
7. Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.