Almond Cookies
Ingredients
Method- 340g Butter (soft)
- 114g Powdered Sugar
- 2g Salt
- 227g Almond Flour
- 8g Vanilla Extract
- 440g All-purpose Flour
- 50g deZaan Rich Terracotta Cocoa Powder
- 340g Roasted Whole Almonds
- Powdered Sugar (for dusting)
- Sift the flour and deZaan Rich Terracotta cocoa powder. Set aside.
- Cream the butter, vanilla and powdered sugar until light and fluffy.
- Add the remaining ingredients. Mix on low to combine.
- Scoop the cookies. Roll into rounds and then flatten to at least 2cm/0.75in thick. Place a single whole almond in the center and gently press in.
- Place the cookies on a parchment lined sheet tray.
- Bake at 162°C/325°F for about 15-20 minutes.
- Allow the cookies to cool for about a minute, then toss them generously in powdered sugar. Note: Tossing the cookies in powdered sugar while warm will ensure the sugar sticks and forms a nice layer.
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