Delicious fine almond cookies

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Delicious fine almond cookies

Production: 35 – Cookies
Preparation: 30 Minutes
Rest time: 60 Minutes
Cooking: 10 Minutes

Tasty, crisp and well flavored with a good homemade jam. These cookies will shine on festive tables or in pretty little gift boxes. Our dough, generously flavored with ground almonds, is ideal for making small bites decorated with colorful cherry or plum jam. In fact, most jams, jellies or marmalades will suit them perfectly.

Making cookies at home is not very complicated but it takes a good organization in the kitchen. The tools are simple and easy to find (they often sleep in a bottom drawer).

To start, make sure to have one or more cookie cutters.  For cookies free of central opening, it is possible to use a small glass or a wine glass.
Also ensure free space in the refrigerator to place the dough during the rest period.
Finally, choose jam or jelly who will marry well with the taste of the dough.

Note: When cooking, the time shown is approximate because the final thickness of the dough can vary the cooking time greatly. Be careful and monitor regularly during the last 4 minutes of cooking. Remove cookies when edges begin to brown.

Note: You can replace the vanilla caviar by 1 teaspoon (5 ml) of pure vanilla extract.

Delicious fine almond cookies

Butter – [3/4 cup]  (190 ml.)
Brown Sugar – [3/4 cup]  (190 ml.)
Egg  – [1]
Vanilla caviar – [1/4 teaspoon]  (1 ml.)
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Almond powder – [1/2 cup]  (125 ml.)
Salt – [1/4 teaspoon]  (1 ml.)

1- Beat butter and brown sugar to create a homogeneous mixture.
2-  Add the egg and vanilla and mix well.
3- In another bowl, mix remaining ingredients (flour, almond powder and salt).
4- Slowly add the dry ingredients to the first preparation.
5- Divide dough in half and refrigerate 1 hour.
6- Preheat the oven to 350F (180C).
7- Lower the block of dough to 1 / 8 inch (3mm) thick.
8- Cut with a cookie cutter. Half with an opening in the center.
9- Place the cookies on a baking sheet lined with parchment paper.
10- Cook 10 minutes.
11- Cool 5-10 minutes.
12- Put a little jelly or jam on the full ones then cover with those with an opening in the center.