The stretch of sunny, summery weather we’ve got used to has suddenly disappeared. I was glad to be busying myself in our oven-warm kitchen making a batch of almond cookies. Which brings me to think… how do you pronounce ‘almond’? I say, ‘arh-mond’… Justin says, ‘ol-mond’… which of us is correct?!
Anyway, back to more important matters. These cookies are easy to make, using three types of almond – I should have named them triple almond cookies – almond extract, ground almonds and flaked almonds. You just roll the cookie dough into balls, press the flaked almonds into the top and cook them for 15-20 minutes.
They’re really delicious – they’re soft and chewy in the middle and crispy around the edges. The recipe made 22 cookies for me – however, it will depend on how large or small you like your cookies. If that sounds like too many for you, the excess cookie dough can be frozen until next time; either in a single lump or ready-made into cookies. Simply defrost fully before popping them into the oven.
Click here to save my recipe to Pinterest
- 135g butter, melted
- 150g caster sugar
- ½ tsp almond extract
- 1 large egg, beaten
- 150g plain flour
- ½ tsp bicarbonate of soda
- 35g ground almonds
- 35g flaked almonds
- Combine the melted butter and caster sugar and beat until light and fluffy
- Add the beaten egg and almond extract and combine well
- In a separate mixing bowl, sift together the flour and bicarbonate of soda
- Fold the flour mixture into the butter mixture
- Fold in the ground almonds
- Chill the dough in the fridge for about an hour
- Grease & line a baking sheet with baking parchment
- Preheat the oven to 170°C, fan 150°C/ Gas mark 3
- Scoop out about a dessert spoon of dough at a time, roll it between your palms to form a ball
- Put the ball on the prepared baking sheet and stud the top with the flaked almonds (only put 4 or 5 balls on the sheet at a time, leaving lots of space between each ball, as the cookies spread quite a bit during cooking)
- Bake for 15-20 minutes, or until lightly golden on top and crisp at the edges
- Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for a further 10 minutes
- Repeat stages 9 through 12 until all the cookie dough has been used
