Sand biscuits with almonds in black and white look

Ingredients for 1 servings:

• 500 g flour
• 300 g butter
• 3 eggs
• 250 g sugar
• 2 packets of vanilla sugar
• 200 g almond(s), chopped
• 3 tbsp cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

an old family recipe

Mix all dough ingredients, except cocoa, together and knead into a smooth dough. Mix the cocoa into half of the dough, using a little more or less if needed. Form each of the light and dark dough into a not-too-small roll (approx. 3-4 cm thick in diameter), then layer them on top of each other and shape tightly into a thick roll (approx. 6 cm in diameter). Wrap the dough roll in cling film and place it in the refrigerator for 1 hour; you can also cut the roll in half lengthwise. Now cut off slices approx. 1-1.5 cm thick, place the cookies on baking sheets and bake at 160 degrees Celsius for approx. 20-30 minutes until golden brown. This quantity makes about 80 cookies. You can also mix Christmas spices (e.g. cinnamon) into the dough, depending on your taste.