The Almond Butter Cookies Recipe The addition of almond extract makes these delicious cookies quite grown up and not overly sweet.
11 tbsp unsalted butter, softened and diced
1⁄2 cup sugar
1 1⁄2 cups all-purpose flour, sifted, extra for dusting
1⁄3 cup sliced almonds, lightly toasted if preferred
1 tsp almond extract
1 large egg yolk
1 Preheat the oven to 350°F (180°C).
2 Combine the butter, sugar, and flour in a bowl, or in the bowl of a food processor with a blade attachment. Rub or process together until it forms fine crumbs. Mix in the almonds.
3 Add the egg yolk and almond extract, and bring the mixture together into a dough. Knead briefly to form a smooth dough. Roll out to 1⁄4in (5mm) thick.
4 Cut out cookies with the cookie cutter and transfer to several non-stick baking sheets.
5 Bake in the oven for 12–15 minutes until golden brown at the edges. Leave for a few minutes, then transfer to a wire rack to cool. STORE The cookies will keep in an airtight container for 5 days.
Always look for almond extract, as bottles labeled “essence” are made from synthetic flavorings. For excellent after-dinner cookies to have with coffee, roll the cookies out as thin as you dare and bake for 5–8 minutes only.
|Almond Butter Cookies|