Stack of Nut Cookies
ready in 2 h. 12 min.
Mix together the flour, almonds, sugar, vanilla sugar, a pinch each of cloves and all spice, and the cardamom. Form into a mound on the work surface. Make a well in the centre, dot the butter around the edge and tip the cream into the centre. Use a knife to chop the mixture together well, then work quickly by hand to form a smooth dough. Shape into a ball, wrap in cling film and chill for around 1 hour.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line two baking trays with grease-proof paper.
Roll the dough out thinly on a floured surface. Scatter the almonds over the floured surface and roll the dough out to a thickness of approx. 3 mm. Cut out circles using a round metal cutter (approx. 7 cm in diameter). Place the biscuits almond side up on the baking trays and bake for 10-12 minutes.
Slide off the tray using the grease-proof paper and leave to cool on the paper.
Stored in a biscuit tin, the almond biscuits will keep for up to 5 weeks.