Bread and Butter Cookies
|Softened butter||180 Gram (3/4 Cup, Generous Amount)|
|Sugar||200 Gram (1 Cup)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground almonds||200 Gram (3 2/3 Cup)|
|Semi-sweet chocolate||4 Ounce, grated (110 Gram)|
|Flour||250 Gram (Use About 2 Cup)|
|For the icing|
|Powdered sugar||75 Gram (2/3 Cup)|
|Lemon juice||1 Teaspoon|
|Chopped pistachios||1 Tablespoon (For Sprinkling On Cookies)|
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
On work surface, cream butter, sugar, seasonings, and egg yolk to form a creamy mixture.
Combine the almonds and chocolate with the flour and quickly mix with the butter mixture.
Divide the dough into 2 equal-sized pieces and roll into two cylinders each about 12 inches (30 cm) long.
Place on a surface sprinkled with flour and press to flatten slightly.
Allow to firm up in the refrigerator 2-3 hours (or overnight).
Preheat the oven to 375°F. (190°C).
Cut each bar into 45 slices.
Place on an unbuffered baking sheet, leaving plenty of room in between (they spread quite a bit in baking), and bake on the center shelf of the oven until crisp and brown, about 10-12 minutes.
Beat the egg yolk with the powdered sugar and lemon juice until very light and spread the mixture over the cookies, on the underside (which looks more like a slice of bread).
Sprinkle with chopped pistachios.