Step by step

1. Spread the almonds evenly on a baking tray and toast them for 10 minutes in a preheated 180°C oven. Allow them to cool completely.

2. In the bowl of a Stand Mixer fitted with the Flat Beater, combine all the ingredients except for the almonds. Mix on speed 2 until a wet dough comes together. Add the nuts and mix on speed 1.

3. Cover the bowl with cling film and chill the dough for 30 minutes.

4. Divide the dough in 3 portions and roll each portion into a smooth log. Place the dough onto a lined baking tray and bake 25 minutes in a 180°C preheated oven. Allow the baked dough to cool off enough to handle before proceeding.

5. Cut each log into slices, then arrange the cookies with their cut sides up on a baking tray. Bake for an additional 10 minutes. Let rest on a wire rack and store for up to 2 weeks in an airtight container.