I’m sorry but I cannot say where got it, I noted not the origin and well that I feel it because they are very good, almost certain that I copied them from here so thank you who put them!! If it is present it occurs so we applaud
-225 g of wheat flour
-225 g of almond meal (Almond ground in TH is worth)
-150 g icing sugar
-1 large egg
-150 g butter at room temperature
-30 g of aniseed liqueur
-1 pinch of salt
-1 beaten hueo and almond in cubes to decorate.
In a bowl mix the two flours and salt
We preheat the oven at 160 c
Beat the butter with the sugar until creamy and whitish preparation (5 minutes maximum power mixer with paddle-beating), (about 4 minutes in TH with butterfly v 3 1/2).
Add the egg and continue beating to integrate.
Add the flour and salt mixture and mix without passing us.
Finally add the anise and mix again. The result is a little linked mass. Make a ball and wrap it in plastic wrap aplanandola a little, guardmos in the fridge half an hour.
Stretch it with roll between two roles of oven or above a floured surface.
Cut with Tile-shaped doughnut or the way that we want (the excess mass back it together and stretch again, thus ending it all) and paint cookies with beaten egg and sprinkle with almond cut into rough plan.
We put a preheated oven for 20 minutes or until light golden brown.
If not you pass with shakes, can be without butterfly, but with care.