Almond slices from Tuscany
200 g almonds roasted in the pan
10 drops of orange oil
250 g brown sugar
1 grated vanilla pod
400 g flour
½ sachet baking powder
1 pinch of salt
Butter for the baking tray
Beat the eggs until fluffy, let the sugar slowly enter.
Add orange oil and a pinch of salt. Mix the grated vanilla pod with the flour and baking powder and stir in slowly. At the end, fold in the toasted almonds.
Dust the work surface with a bit of flour and form the dough into two dough rolls. If necessary, mix in a little more flour 2 . Let the dough rolls rest in the fridge for 1 hour.
Preheat the convection oven to 170 degrees and bake the rolls for 35 minutes.
Remove from the oven and slice immediately.
Put the sliced cookies on the baking tray and let them dry in a second step in the oven at 140 degrees for about 20 minutes.