Cinnamon christmassy biscuits

I remembered those biscuits from some childhood memories, couldn’t tell when or where, but when I had some at my mother in law’s last Christmas, the smell, the taste were really familiar. My love story with the biscuits making process is quite complicated as you might know, but I decided not to give up and gave another try to this recipe. As you can judge by the result, I won the battle! 😛

Ingredients for about 30 biscuits:

• 330 g of flour
• 200 g of soft butter
• 200 g of sugar
• 150 g of grounded almond
• 1 large egg + 1 egg to polish
• ½ teaspoon of salt
• ½ teaspoon of grounded cinnamon (or more if you like cinnamon)

Times:

• Preparation: 40 mins
• Cooking: 8 mins
• Rest: 12 h

1- Mix the soft butter and the sugar until smooth, then add the grounded almonds and the egg. Mix well between each ingredient.

2- Add the salt and the cinnamon to the flour and incorporate them slowly to the dough. Shape it into a regular sphere, place it into a cling film sheet and leave in the fridge for 12 to 24 hours.

3- Leave the dough at room temperature for a few minutes before starting cutting. When ready to bake the biscuits, roll out the dough to 5mm thickness then cut into as many Christmassy shapes as you can and place them on a baking paper, on the oven tray (to roll the dough I use the “cling film technique”: I put one sheet on the table, then the dough, and I cover it with another cling film sheet. That way it doesn’t stick to the rolling pin). Repeat until there is no more dough left.

4- Preheat the oven at 210 Celcius degrees.

5- While the oven is heating up, beat one egg and spread it with a brush over the biscuits. Put into the oven for 8 to 9 minutes. Keep an eye on them as they can burn quite rapidly. They should have a light golden colour at the end. At the end of the baking time, let them cool off and harden a little bit before taking them off the baking trail gently.