This week I was in the mood to try again to make almond cookies. It's not like the past attempts went wrong, it's simply that they were not "exactly" what I was looking for.
This time I improvised a mold with some aluminium paper and a rectangular pan, to try to give them a square shape. Well, as it can be seen, they're not perfect squares, but they're just what I wanted them to be (in terms of texture and tastiness). This cookies are a perfect accompaniment for coffee, tea or cocoa, because their flavour goes great with them. They're a bit too big because I wanted to put halved almonds in their tops as a mean of "decoration", but I think they'll taste even better if they're made bite-sized.
Ingredients: (makes 20-22 square cookies)
125g butter
70g caster sugar
130g all purpose flour
125g ground almonds
1 egg
1/2 teaspoon vanilla
Method:
This time I improvised a mold with some aluminium paper and a rectangular pan, to try to give them a square shape. Well, as it can be seen, they're not perfect squares, but they're just what I wanted them to be (in terms of texture and tastiness). This cookies are a perfect accompaniment for coffee, tea or cocoa, because their flavour goes great with them. They're a bit too big because I wanted to put halved almonds in their tops as a mean of "decoration", but I think they'll taste even better if they're made bite-sized.
Ingredients: (makes 20-22 square cookies)
125g butter
70g caster sugar
130g all purpose flour
125g ground almonds
1 egg
1/2 teaspoon vanilla
Method:
- Cream butter and sugar together until light and fluffy.
- Add the egg and the vanilla to the mixture.
- In another bowl, sieve together the flour and the ground almons.
- Add the dry ingredients to the butter mixture and mix to form a soft dough.
- Shape the dough into small balls and place them in the baking sheet (they'll lose their round shape when baked because of the butter).
- Bake at 180ºC for 25 minutes (or until they turn golden).
- Remove from the oven and let them cool.
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