The Almond Cookies Recipe are delicious with a cup of coffee. If you’re preparing them ahead, stop them going soggy by storing them in an airtight container with pieces of paper towel between the layers.
Makes 30–35
IngredientS:
Special equipment 2in (5cm) fluted biscuit cutter
7 tbsp butter, at room temperature
1⁄2 cup superfine sugar
11⁄2 cups all-purpose flour, plus
a little extra to dust
21⁄2oz (75g) ground almonds
1⁄2 tsp almond extract
13⁄4oz (50g) sliced almonds
Method:
1 Put the butter and sugar into a mixing bowl and whisk with an electric whisk until light and fluffy. Add the flour, ground almonds, and almond extract and whisk again until smooth.
2 Lightly dust a work surface with flour and knead the dough for a few minutes until smooth. Wrap in plastic wrap and chill for 30 minutes.
3 Preheat the oven to 325˚F (180˚C). Grease two baking sheets or line with baking parchment. Lightly flour the work surface again and roll the dough out until it is 1⁄4in (5mm) thick. Using a 2in (5cm) fluted biscuit cutter, cut out 30–35 rounds.
4 Transfer to the baking sheets with a spatula. Sprinkle a few sliced almonds on top of each cookie and press them down gently so they stick to the dough.
5 Bake for 10–12 minutes (checking after 8 minutes) or until lightly golden. Leave to cool slightly, then transfer to a wire rack to cool completely.
PREPARE AHEAD AND FREEZE
The cookies can be made up to 4 days ahead. Keep, layered with paper towels, in a cookie jar. Freeze for up to 3 months.
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| Almond Cookies Recipe |
