Cream the butter with the condensed milk, gradually adding the almond essence.
Gently fold in the flour gradually until a homogeneous dough forms.
Pour the mixture into a piping bag and use a nozzle to shape the cookies to the desired diameter, placing them on a previously greased and floured baking sheet, bake for 15 minutes at approximately 180°.
Melt the chocolate in a double boiler, when the cookies are ready, dip them halfway and sprinkle with powdered sugar, or you can also drizzle them with a thin stream of chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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