Butter almond cookies

Ingredients for 1 servings:

• 200 g flour
• 100 g almonds, ground
• 250 g butter
• 1 egg yolk, size M
• 1 bag of Bourbon vanilla sugar
• 3 tbsp sour cream
• Flour for the work surface
• 3 tbsp cream
• 4 tbsp granulated sugar
• some cinnamon powder

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 55 minutes

Mix the flour and ground almonds in a mixing bowl. Add the butter, egg yolks, vanilla sugar, and sour cream. First mix everything briefly with the dough hook of a hand mixer or food processor, then quickly knead it into a smooth dough with your hands. Caution: the dough will be relatively soft and sticky. Shape the dough into a ball, cover, and refrigerate for 1-2 hours. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Briefly knead the dough again in portions on a floured surface and roll out to a thickness of about 3-4 mm. Cut out using any cookie cutters you like. The cutters should be roughly the same size. Mix a little cinnamon powder into the sugar. Place the cut-out cookies on a baking sheet lined with baking paper. Spread a thin layer of cream over the top and sprinkle with sugar. Bake the cookies in the oven for about 10 minutes. Carefully lift the cookies onto a wire rack and let them cool completely.