Ingredients:
2 cups of buttermilk
2 cups of flour
2 cups of toasted blanched almonds
¾ cup of sugar (icing)
2 egg yolks
1 small cup of rose water 1 small cup of cognac
½ kilo icing sugar for dusting
Rose water
Preparation:
Boil 3 spoonfuls of lye in 1 cup of water from the night before. Let it settle and measure 1 cup of rose water. Beat the butter by hand until white. Add sugar and egg yolks, continue to beat-stir. Pour the cognac, rose water, almonds and flour a little at a time. Make the dough nice and smooth and shape into round cookies just like meatballs. Bake in a medium heated oven for 15 minutes. Once baked, sprinkle rose water and cover with icing sugar. Make sure they are fully covered, remember to use the sifter.
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