• Melt the butter and set aside.
• Coarsely crush the almonds, finely chop the candied citron, and set both aside.
• Mix the dry ingredients, flour, sugar, baking soda, and salt in a bowl or planetary mixer.
• Add melted butter, not too hot, then eggs and liqueur, and mix for 5 minutes until soft and well blended.
• Also, add almonds and citron, knead again, wrap in plastic film, and let rest in the refrigerator for several hours: 3 to 5.
• Preheat oven to 180C degrees (356F).
• Remove the plastic film and dust a clean work surface with flour.
• Tear or cut off pieces of dough, forming strands 20-30 cm long, 2 cm wide, and 2 cm high (see photos accompanying the recipe).
• Arrange the dough strands on a baking sheet covered with parchment paper and bake in a preheated oven for 25 minutes. They should come out of the oven light, not golden brown.
• Remove the baking sheet from the oven and lower the temperature to 100C degrees (212F).
• Let the cookies cool for about 10 minutes, then move them gently since they will still be soft. Use a knife to pull them apart (see photo below recipe). Then, cut the strands diagonally, forming cookies about 2 cm long.
• Put the pan with the cookies back in the oven and bake for 6 minutes or until the edges are golden brown.
• Finally, turn it out from the oven, let it cool, and dust it with powdered sugar.

Food tips

• Store in a cookie jar; that cookie will be fragrant for several weeks.
• You can freeze the dough.
• Amount for about 1 kg of cookies.