Sift the flour into a suitable bowl. Mix with the sugar, salt and finely chopped almond kernels.
Mix in the softened butter. Knead well.
Form balls of about 50 grams with an ice cream spoon or similar.
Place on a baking sheet lined with parchment or parchment paper, lightly squeeze, in about 1/2 cm thick.
Enough space, they spread out, about the size of a Cd. Bake for 8-10 minutes, give or take, at 200 degrees in the oven until golden brown. Bake only as many as you can handle in a minute. Immediately form into a basket over a cup without handles.
If not done quickly enough, almond cookies will crisp and need to be reheated again in the stove to shape.
Wrap airtight, store dry and cooled.
Especially good are fillings of ice cream, macerated fruits, mousse, etc.
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