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Almond Cookie

Ingredients:

  • 1 cup butter softened
  • ¾ cup white sugar
  • 1 tsp almond extract
  • 2 cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • additional White sugar

Glaze

  • 1 c confectioners’ sugar
  • ½-1 tsp almond extract
  • 2-3 tsp water
  • green food coloring optional
  • sliced almonds toasted

 

Instructions:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Using a kitchen aid, or large bowl, cream together butter and sugar. Once light and fluffy add the almond extract.
  • In a separate bowl sift together the flour, baking soda and salt. Gradually add it to the butter mixture and mix well.
  • Using a cookie scoop roll the dough into 1-inch balls. Drop them 2 inches apart on ungreased cookie sheet. Dip the bottom of a glass cup into a bowl of white sugar and use the cup to lightly flatten the cookies.
  • Bake at 400° for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them on a rack to finish cooling.

Glaze

  • Add the confectioners’ sugar and almond extract to a small mixing bowl. Gradually mix in the water until you reach a glaze consistency. Add the optional food coloring if you wish.
  • Drizzle the cookies with the glaze and top with sliced almonds.

Method

STEP 1

Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.

STEP 2

Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.

STEP 3

Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.