Melt the butter/margarine and set aside to cool.
Break one of the eggs in a large mixing bowl and add 100 grams of powdered sugar. Mix well with a whisker.
Then add the butter/margarine that is cooled by now. Mix for about 5 minutes again with a whisker.
Sieve the vanilla, baking powder and the flour in a separate bowl. Add to the mixture slowly, while mixing with your hand. Knead to obtain a non-sticky dough.
When the dough is not sticking to your fingers anymore try to make a small ball. If you can, it means your dough is ready.
Then turn the dough into a large ball. Cover it with a paper towel and set aside for about 10 minutes.
Now is a good time to start the oven so it heats up to 160° Celsius.
Make small – walnut sized - balls from the dough and gently press to make the shape in the picture.
Place all the cookies in an oven dish or tray. They should have room to expand, they should not touch each other.
Place a nut or a peeled almond in the middle of each cookie, push it down slightly, so they do not pop out when baked.
Separate the second egg’s yolk and whisk it. Gently brush the top of each ball with this egg yolk to make them brighter when in the oven.
They should have room to expand, they should not touch each other. You should obtain about 16 cookies.
Cook for about 20 minutes until they are golden on top and bottom. Your cookies are ready, it is upto you to eat or serve them as cookies, if you want to have a dessert please continue.