Almond Cookies
These delicious, crumbly almond cookies have an extra crunch from the whole almonds in the dough.
Servings: 16 cookies
Ingredients
- 120 grams unsalted butter
- 70 grams light brown caster sugar
- 1 teaspoon vanilla extract
- 100 grams almond flour
- 100 grams all purpose flour
- pinch salt
- 60 grams almonds
Instructions
- Mix the butter, sugar, and vanilla extract until creamy. Then, add the almond flour, flour, and salt, kneading everything together into a firm dough. Finally, knead the almonds evenly into the dough.
- Roll the dough into a log and wrap it in foil. Place the log in the refrigerator for at least one hour to rest. My log was about 6 cm in diameter.
- Cut the dough log into slices and place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes at 180˚C/350 °F (conventional oven) until the edges are golden brown.
How to store
They can be stored in a cookie jar for two to three weeks or in the freezer for up to three months.