Almond Cookies


Ingredients
1 cup unsalted butter (Softened)
1 cup brown sugar (Packed)
2 eggs
2 tsp. vanilla extract
1/2 tsp. almond extract
2 cups all purpose flour
1/2 tsp. baking powder
1 cup almonds (Thinly sliced)

Directions
Pre heat the oven to 350 Degrees F (180 Degrees C).
Line a baking tray with parchment paper.
Whisk butter and sugar and light and fluffy.
Add eggs, almond extract and vanilla extract and mix until combined.
Add flour and baking powder and mix well.
Fold in the almonds.
Scoop out 1 tablespoon dough and make a ball.
Gently press the ball with your palms.
Arrange the cookies on the baking sheer keeping a distance of 1 inch between each cookie.
Bake for 15-19 minutes or until the edges are browned.
Transfer the cookies on a wire rack and let them cool completely.
Store in an airtight container for up to a week.
Source: https://www.whiskaffair.com/almond-cookies-recipe/#recipe

Version 2

Ingredients
1 cup butter, softened
1 cup brown sugar
1 cup chopped almonds
*2 T Mayonnaise instead of eggs (Makes for airier cookies)
2 tsp vanilla
½ tsp baking powder
½ tsp almond extract
2 cups all-purpose flour
*I replaced the 2 eggs with 2 heaping tablespoons of mayonaise. This gave a lighter, flakier almond cookie
I also tried replacing the 2 eggs with one ounce of flax meal mixed in 3 ounces of water and allowed to gel. (about 20 minutes)
With the gelled flax, I increased baking time to 21 minutes

Directions
Preheat the oven to 350° F (176° C).
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Mix in almonds, egg, and amaretto. Gradually add flour until well blended.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake for 15-19 minutes or until the edges are browned.

Source: https://www.allrecipes.com/recipe/9648/almond-cookies-i/ (modified)

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