Leave the butter out of the refrigerator until it reaches room temperature and then cream it with the sugar before adding the vanillin and about a spoonful of milk. Sift the flour with a pinch of salt, and stir the dry ingredients into the butter and sugar mixture, followed by the finely chopped walnuts and the amarenas, until the dough is firm. A quick alternative: you can put the softened butter, sugar, vanillin, salt and flour into the food processor with a metal blade, and blitz them for a few seconds, before adding the walnuts, so they get chopped up automatically. The mixture should look like breadcrumbs. Then add as much milk as you need (it depends on the temperature of the butter) to form a firm dough. Then remove the metal blade from the food processor and use a plastic one to stir in the amarenas until the mixture is uniform. Divide the dough into rolls, with a diameter of about 4cm, and roll them in the coconut until they are completely covered. Then roll them up tightly covered in plastic wrap and leave them in the refrigerator for 30 minutes or until they are firm. Heat the oven to 190°C, cover a baking tray with greaseproof paper and cut the roll into 7mm slices. Place the biscuits on the baking tray with a few centimeters between each one and bake them for about 15 minutes or until they are golden. Leave them to cool on a cooling rack.
A tip: To cut biscuits that are as round as possible, don’t cut them from top to bottom, but move the knife backwards and forwards whilst turning the roll round, so the entire circumference of the biscuit will be cut and it will stay as round as possible during baking.
Recipe by DanielaBC