Preparation:

• Combine the icing sugar and flour in the bowl of the mixer and mix for 30”.

• Cut the cold OLYMPOS butter cut into small cubes, add it in the bowl and beat with the paddle attachment until all the dough gathers around the paddle.

• Pour in the almonds and continue whisking until all the ingredients are well combined.

• Shape the dough into small balls, not more than 20-25g each, and afterwards place them on baking sheet in two baking pans. Gently flatten with your fingertips and bake in hot air in the oven, pre-heated at 160oC, for approximately 15 to 20 minutes.

• Let the cookies cool and dip them into plenty of icing sugar.

• Transfer on a serving platter and dust the cookies with the extra icing sugar.