Start with a small retreat. With pastry I've always had an uneasy relationship, well, no it's not like I have sand that I persistently wanted. There was some kind of fragility, lightness. In this recipe, I found all that was looking for, structure, flavour, and oddly enough the form. Since the time for multiple rolling and cutting cookies I have, and laziness, to be honest, the cutting sausages I was very pleased, fast and clean! For the recipe thank you yolke. Perhaps all will begin. Butter room temperature vzbit with sugar powder and liqueur in a magnificent mass. Add berries.

Beat with a mixer at low speed, a portion of the berries will burst and give the dough a nice color.

Stir in the almonds, semolina, flour, starch.

The working surface sprinkled with powdered sugar and spread on it the resulting mass to form a sausage (diameter at your discretion). Pop it into the refrigerator for at least 30 minutes, recommend myself for a couple of hours, as solid sausage easier to slice and the cookies will look neater.

Well chilled sausage cut into slices, spread them on a baking tray, the laid parchment and bake in a preheated 200* oven for 10-15 minutes. If you hold it longer, the cookies will be more crisp, but less beautiful.