STEP 1: PREPARE THE DOUGH
Beat the butter with the sugar and add the eggs previously beaten. Add the aromas, yeast, flour and finally the whole almonds. Pour the mixture into a sac a poche and spread on the plate of the oven loaves of 3-4 cm wide.
STEP 2: COOKING AND STORAGE
Bake at 180 ºC for about 20 minutes, remove them from the oven and, still hot, cut them into diamonds and put them to toast in the oven for another 5-10 minutes.
Cool them quickly in the blast chiller with the function of blast chilling for about twenty minutes.