There are some foods that are historically known as kiddie favorites, and cookies are among them! Since this time of the year is when most people do a lot of cooking, we decided to try out a special cookie recipe – almond shortbread cookies. Shortbread cookies have a slightly different texture than usual biscuits, but are just as yummy!
Almond Shortbread Cookies
Ingredients
- 1 and 1/2 cup of Almond meal or Almond flour
- 2 tablespoon of Butter
- ¼ cup of Honey
- ½ teaspoon of Almond Extract
- A pinch of salt
- 2 tablespoon of icing sugar for dusting (optional)
Instructions:
1. In a food processor, dump the almond flour, softened butter, honey, almond extract and a tiny pinch of salt. Pulse for 10 seconds at a time, till everything comes together in a sticky dough.
2. Chill the dough in the refrigerator for 30 minutes.
3. Preheat the oven at 350 F or 180 C and line a baking sheet with parchment paper or a silicon liner.
4. After the 30 minutes, remove the cookie dough from the refrigerator and use a small ice cream scoop and make small 1-inch dough balls.
5. Dip a fork into a bowl with sugar then use it to flatten the cookies making a crisscross pattern.
6. Place the flattened cookies on the parchment lined or silicon liner lined baking sheet. Though the cookies won’t spread too much, do keep a gap of about 2 inch between the cookies for even baking
7. Bake for 8 to 10 minutes or till the edges are golden.
8. Take it out of the oven and sprinkle about ¼ teaspoon of sugar on each cookie (optional step).
9. Let it cool in the pan for next 5 to 6 minutes and then complete the cooling process on wire rack.
These cookies will stay good for up to four days in an air tight container at room temperature. They can be refrigerated for up to 15 days and frozen up to 3 months. So make a big batch – you know you’ll need it!
Almond Shortbread Cookies
Ingredients
- 1 and 1/2 cup of Almond meal or Almond flour
- 2 tablespoon of Butter
- ¼ cup of Honey
- ½ teaspoon of Almond Extract
- A pinch of salt
- 2 tablespoon of granulated sugar for dusting optional
Instructions
- In a food processor, dump the almond flour, softened butter, honey, almond extract and a tiny pinch of salt. Pulse for 10 seconds at a time, till everything comes together in a sticky dough.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven at 350 F or 180 C and line a baking sheet with parchment paper or a silicon liner.
- After the 30 minutes, remove the cookie dough from the refrigerator and use a small ice cream scoop and make small 1-inch dough balls.
- Dip a fork into a bowl with sugar then use it to flatten the cookies making a crisscross pattern.
- Place the flattened cookies on the parchment lined or silicon liner lined baking sheet. Though the cookies won’t spread too much, do keep a gap of about 2 inch between the cookies for even baking
- Bake for 8 to 10 minutes or till the edges are golden.
- Take it out of the oven and sprinkle about ¼ teaspoon of sugar on each cookie (optional step).
- Let it cool in the pan for next 5 to 6 minutes and then complete the cooling process on wire rack.
delicious
i am glad i came across this and tried it
they taste so good and my toddler loved it
thanks
only thing is the dough was too wet for me to make the fork marks.they tasted great any way
This is wonderful and perhaps for the first try, you can pat your back.