950 g flour
500 g butter, goat butter
250 g icing sugar
2 tsp vanilla extract
3 tsp almond extract
250 g almond slivers, blanched slivered, toasted
1 tsp elderflower and rose water
350g icing sugar
1 tbls elderflower and rose water
Keep butter to room temperature
Preheat the oven to 180* C (350*F) Fan.
In the mixer using the whisk attachment, beat the butter for 10 minutes on high speed until it turns white. Add the icing sugar and vanilla. Continue beating for another 10 minutes. As soon as the sugar is added, the volume of the butter may lessen but it will rise again. It will be ready when it looks like whipped cream.
Remove the mixing bowl and add the flour in batches. Gently fold in with a spatula and add then add the almonds.The mixture should be soft but not to soft that it will stick to your hands.Mold into balls the size of walnuts (40 g). Place them in rows, on a baking sheet lined with parchment paper.
Bake for 30 minutes, until they turn light golden.
Remove from oven. Carefully move them from the baking sheet and place them on to a wire rack to cool. They are very soft and crumbly when hot.
When cool, spray them with some elderflower and rose water.
Sprinkle cookies generously with icing sugar