Combine the icing sugar and flour in the bowl of the mixer and mix for 30”.
Cut the cold OLYMPOS butter cut into small cubes, add it in the bowl and beat with the paddle attachment until all the dough gathers around the paddle.
Pour in the almonds and continue whisking until all the ingredients are well combined.
Shape the dough into small balls, not more than 20-25 gr. each, and afterwards place them on baking sheet in two baking pans.
Gently flatten with your fingertips and bake in hot air in the oven, pre-heated at 160oC, for approximately 15 to 20 minutes.
Let the cookies cool and dip them into plenty of icing sugar.
Transfer on a serving platter and dust the cookies with the extra icing sugar.
