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

Almond cookies

2020-04-28 11:45:31

Yields 22

Cook Time

20 min

Cook Time

20 min

Ingredients

1. 135g butter, melted
2. 150g caster sugar
3. ½ tsp almond extract
4. 1 large egg, beaten
5. 150g plain flour
6. ½ tsp bicarbonate of soda
7. 35g ground almonds
8. 35g flaked almonds

Add ingredients to shopping list

If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

Instructions

1. Combine the melted butter and caster sugar and beat until light and fluffy
2. Add the beaten egg and almond extract and combine well
3. In a separate mixing bowl, sift together the flour and bicarbonate of soda
4. Fold the flour mixture into the butter mixture
5. Fold in the ground almonds
6. Chill the dough in the fridge for about an hour
7. Grease & line a baking sheet with baking parchment
8. Preheat the oven to 170°C, fan 150°C/ Gas mark 3
9. Scoop out about a dessert spoon of dough at a time, roll it between your palms to form a ball
10. 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)
11. Bake for 15-20 minutes, or until lightly golden on top and crisp at the edges
12. Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for a further 10 minutes
13. Repeat stages 9 through 12 until all the cookie dough has been used

Print

H is for Home Harbinger https://hisforhomeblog.com/