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Biscotti di Mandorle e Ciliege
Almond and Cherry Cookies
(Biscotti di Mandorle e Ciliege)
 
 
Ingredients:

4 oz (100 grams) unsalted butter
2 oz (50 grams) superfine sugar
A few drops of vanilla extract
6 oz (150 grams) self-raising flour
15 whole blanched almonds
15 candied cherries 

Directions:

Preheat the oven to 350 F. (180 C.).

Grease several baking trays.

Melt the butter.

Add the sugar, vanilla extract and then the flour and mix to form a firm dough.

Shape the mixture into 15 balls and top each with an almond and a cherry.

Arrange on the baking tray, leaving plenty of room between each, as they will spread.

Bake in the oven for 10-15 minutes until golden.

Transfer to a wire rack and leave to cool. Makes 15 cookies.

That's it!
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