INSTRUCTION

1. Half bake whole almonds at 160°C for 10 minutes. Leave aside to cool.

1. Cream Butter, sugar, salt and vanilla.
2. Fold in all sifted dry ingredients and mix until combine.
3. Keep the dough chilled for about 2 hours.
4. Portion dough to 5g size and wrap with the half baked almonds, shaping into oblong shape.
5.  Bake at 170°C for 12 mins or until brown. Leave to cool.

DECOR

1. Melt Van Houten Professional Satin Black Compound and dip cooled cookie and place in paper cup.
2. To decorate, melt Van Houten Professional White Compound and add curry powder. Pipe on top of the dipped cookie. Leave to set.