Soft(but not liquid!) margarine, sugar, vanilla and 2 egg yolks mix until smooth. Flour mixed with starch and, little by little adding it into the oil mass, knead a soft dough. Allow to cool in the refrigerator for 30 minutes. Almonds mixed with sugar. Chilled divide the dough into 4 parts, each roll the roller for 3-4 cm in diameter. Each cushion coat with egg white and a good roll in the almond-sugar baby.

Cushions cut into circles 1 cm thick. Again, I did this simple thread, the photo shows: cuts well, and the dough does not crease. Bake in preheated to 225* oven for 8-10 minutes. Cookies should remain light.

In a closed dose cookies can be stored for a very long time, staying fresh.

After baking two types of cookies I have left protein. Unfortunately, with meringue and I are not friends, it does NOT want me to be, so the added proteins remaining topping(remember, almonds with sugar), 1 tsp flour, all fluffed up and baked nutty crunchies. That nothing good to disappear?