I cup almond meal (or almonds finely ground)
1 and a ¼ cups plain flour
3 teaspoons almond extract (flavouring)
½ cup castor sugar
½ cup butter, softened
Chill the dough for 20 to 30 minutes or until cold, yet pliable. While the dough is cooling, grease 2 cookie trays and preheat oven to 325F (163C).
Pinch off a piece of dough the size of a walnut. Using your fingers flatten onto the greased tray. With a small knife, lightly carve a pentagram onto the cookie.
Strongly visualize as you draw.
Repeat the entire process until all the dough is used up. Ensure that all cookies are approximately the same thickness for even cooking.
Bake at 325F (163C) for about 15 to 20 minutes or until golden brown.
Cool on racks.
Eat with power.
For those in the U.S. and other countries the following are conversions:
Castor sugar is called Confectioner’s Sugar