- 500 g butter, at room temperature
- 220 g icing sugar
- 1/2 teaspoon(s) vanilla powder
- 1 teaspoon(s) rosewater
- 30 g bitter almond liqueur, or brandy or rum
- 200-280 g almond slivers, or coarsely chopped, unsalted and toasted
- 900 g all-purpose flour
- 1 pinch salt
To assemble
- 1 tablespoon(s) rosewater
- 300 g icing sugar