If you are still looking for good cookies to bake then i urge you to give these almond cookies a try. The ingredient list is pretty simple – flour, almond flour, almond extract, sugar and butter. You can use unsalted butter but then you will need to add a little salt in the dough. In the steel bowl of your stand mixer fitted with the paddle attachment or using your hand mixer, beat the butter at medium speed till creamy. This will take 2-3 minutes.
Add the sugar and beat the mixture till it’s smooth and creamy. Also, add the almond extract. Now with the mixer running at low speed add the all-purpose flour and almond flour slowly in parts. Also, add the cardamom powder (if using). It will all come together as a dough and you will know it’s done when the dough sticks to the paddle attachment.
Shape the dough in form of a disc and wrap it with a cling. Place the dough in the refrigerator for 10-15 minutes and in the meanwhile preheat your oven to 350 F degrees. Take out the dough from the refrigerator after 10 minutes. Sprinkle some flour on a flat surface and roll the dough using a rolling pin to 1/4 inch thickness.
Cut into different shapes using a cookie cutter. Cut them into round big cookies and got 13 pieces. Place the cookies onto a pan lined with a silicone mat or parchment paper. Decorate them with whole or sliced almonds.
Bake at 375 F degrees for around 15 minutes. Take them out of the oven and let them cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
Ingredients;
- 1 1/3 cups of almond flour, lightly packed
- 1 cup of unsalted butter, chilled and cut into cubes
- Pinch of kosher salt
- 2 eggs
- 1 teaspoon of almond extract
- 1 3/4 cups of flour
- 1 cup + 2 tablespoons of sugar
- 1/2 teaspoon of baking soda
- Thinly sliced almonds
Instructions;
- Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes.
- The mixture will become coarse and chunky looking.
- Add one of the eggs, reserving the other for later, and the almond extract.
- Mix on low speed until just incorporated.
- Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.
- Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.
- Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.
- Flatten balls of dough onto cookie sheet: Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide.
- Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.
- Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger.
- Bake at 325°F for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.
