Sweets, cakes and cookies I don’t eat everyday. I just don’t really have such a sweet tooth. But for these almond cookies you can wake me up! The taste of almonds I found very elegant and interesting anyway. Both in savoury as sweet food it’s great to use. Today I will share a almond cookie recipe with you. These are delicious and when I baked a batch I have one every day with my morning coffee.. Not good, but so good I can’t resist. You don’t need a lot of ingredients to make these cookies and often I’ve got all in the house already.
For about 25-30 cookies
100 gram blanched almonds
100 gram fine sugar
150 gram sift cake flour
130 gram butter, a bit colder than room temperature (not too soft), in cubes
2 teaspoons vanilla extract
a few extra almond flakes to garnish (optional)
Preheat the oven to 175º Celcsius
Take out the butter 10 minutes before using. the butter can be slightly warmer than the fridge, but colder than room temperature and definitely not too soft.
Grind the almonds together with the sugar in a kitchen blender.
Transfer to a bowl and add all other ingredients, mixing and kneading together until it forms a ball.
Roll small balls from the dough and place on a baking tray with silicon mat or baking paper. Finish off with a small flake of almond on each cookie. With this recipe you can make around 28-30 cookies. In case the dough is too sticky because of the melting butter, place in the fridge for about half an hour and finish later.
Bake the cookies in the preheated oven for about 12-15 minutes, until pale and slightly golden. With this cookies the rule is: too long and too dark isn’t nice. Pale and just done is the best.
Allow to cool a bit on the tray, and then (if you have) completely on a baking roster.
Delicious with coffee, tea, or a glass of milk
– Sandwich some hazelnut paste (Hello Nutella!) in between two cookies.
– Try the same recipe with walnuts, pistache nuts or other nuts.