Butter cookies with almonds and cream cheese

Ingredients for 1 servings:

• 380 g butter
• 500 g flour
• 5 egg yolks
• 180 g sugar
• 100 g almonds
• 100 g cream cheese, natural
• ½ tsp sea salt
• 2 packets of vanilla sugar
• 200 g icing sugar, sieved, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 45 minutes

it just tastes more like butter!

Remove butter from the refrigerator and bring it to room temperature. Melt 10-15% of the butter in a small pan and gently brown it to make “nut butter.” Let it cool. Boil unpeeled almonds in water, let it cool, peel, and dry. Roughly crush the peeled almonds, or grind them if desired. Knead all ingredients except the powdered sugar into a smooth dough. Always add the browned whey to the nut butter. This will leave brown bits in the dough, but it will add flavor. Let the dough rest for several hours, covered in an airtight container. I don’t like the old suggestion of putting the dough in the refrigerator. It just becomes rock hard. However, the cream cheese will soften it again. The dough should rest for several hours, preferably overnight. Roll out the dough directly onto baking paper and cut into rectangles, triangles, or diamonds using a pizza cutter. Rolling the dough into a roll is also possible. Then cut each slice and flatten it individually on the baking paper. Bake at 160°C (convection oven) for about 15 minutes until lightly browned. Remember, “after brown comes black.” The butter cookies should be golden brown at best. Sprinkle with powdered sugar while still hot from the oven. Always press the powdered sugar through a fine sieve; it will always have some lumps. Note: If you want to cut out stars, hearts, Christmas trees, and even more complex shapes, you should first test the dough to make sure it doesn’t stick too much to the surface, making it difficult to remove the shapes.