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24 Serves
107 Mins
In a large mixing bowl, cream together the clarified butter and powdered sugar until the mixture is light, fluffy, and pale in color.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
19 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
11 mg / 1,250 mgPotassium
11 mg / 4,700 mgSodium
0 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Gradually incorporate the all-purpose flour into the butter mixture, mixing until a smooth, soft dough forms.
Cover the dough with plastic wrap and refrigerate to allow the fats to firm up, which is crucial for the texture.
Preheat your oven to 150°C and line a baking sheet with parchment paper.
Shape the dough into small balls, place them on the prepared baking sheet, and gently press a single almond or pistachio into the center of each.
Bake the cookies until they are set but still pale; they should not brown.
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