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1
Preparation: Cut the butter into about 2 cm-thick slices, and bring them to room temperature.
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2
Sift the cake and almond flour together.
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3
Add caster sugar into the butter.
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4
Mix as though grinding until white and fluffy.
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5
It's easy if you use a handheld mixer.
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6
Add the egg yolk, salt and vanilla oil, and continue to mix.
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7
Sift the mixed flour into the mixture.
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8
Cut and fold it in until it's not powdery.
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9
The cookie dough is done!
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10
Wrap tightly with plastic film.
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11
Rest in the refrigerator for about an hour.
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12
Knead the cooled and hardened dough on the work surface dusted with flour (bread flour).
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13
Be careful not to make the dough too soft!
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14
If the dough gets too soft, cool in the refrigerator again.
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15
Divide the dough in half, and form into a log of your favorite size.
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16
I roll each portion into a roughly 2cm-wide log.
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17
Shape them smaller than you think, because the dough swells during baking!
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18
Wrap with plastic wrap, and rest in the refrigerator again for more than an hour.
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19
You can freeze the dough at this step.
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20
Take out from the refrigerator, and roll the dough again to soften the surface a bit.
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21
Roll the dough in a lot of sugar in a tray.
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22
Coat the dough's surface with generous amount of the sugar.
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23
Cut into 8mm - 1cm thick slices.
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24
Bake in the oven for 15 minutes at 340F/170C.
