À la Spritzbredle

250 g beurre noisette (you can use simple softened butter)
180 g golden caster sugar
pinch of sea salt
vanilla powder
15 cloves, crushed into powder
2 tsp cinnamon
1 tsp or less orange blossom water
2 eggs, room temperature 
90 g almond flour
20 ml VSOP cognac
400 g all-purpose flour


Heat the oven 180 °C. 

In a bowl, add butter, sugar, salt, and spices until creamy. Add eggs, almond flour and cognac and mix in no longer than to incorporate. Add flour mix in. Again, to incorporate and no longer. 

Choose a piping tip you will use and place it in the piping bag. Use a large one with sharp sides rather than a small one.

Pipe cookies of your desire. I like to make either long ones or rounds. Put the cookies in the oven and bake for about 15-17 minutes. Remove them, let them cool in the pan for 2 minutes, and transfer them to a wire rack to cool completely. Bake all of the cookies in the same manner.