Almond Cookie Recipe
How to Make Best Almond Cookies
Almond cookies are another variation of butter cookies that were originated in Denmark. In addition to standard ingredients almond paste is incorporated to dough. These buttery and almond-y biscuits are mouth watering for both taste and the melting texture in mouth. While you can buy commercially prepared almond paste, I suggest to make your own at home with easy recipe by baker Robin Nalaka Daundaratne. You can preserve the left over paste in the refrigerator or freezer to reuse with number of foods of your choice including if you would want to remake almond cookies again.
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What Ingredients you need
Ingredient Amount
Almond Paste* 125g
Cake Flour 700g
Butter 450g
Granulated Sugar 225g
Icing sugar 125g
Eggs 3
Almond Extracts 8ml (1 ½ tsp)
Vanilla (optional) 5ml (1tsp)
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Note that using vanilla is optional and highly recommended. It not only add a taste to cookies but also a nice aroma in conjunction with almonds' unique fragrance
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* Refer to How to make Almond Paste instruction given in baking preparations section
Almond Cookies Baking Directions
by Robin Nalaka Daundaratne
As mentioned, these almond cookies are simply a new taste of basic butter cookies.
Step 1
Using you paddle hook start combining sugar and almond paste until well mixed. If you are using a pre-made batch of paste from the refrigerator, make sure you thaw almond paste to room temperature before starting to mix. For hand mixing, use a medium sized wooden mixing spoon or a spatula. More flexible ones like made from silicone might be difficult to handle the thick consistency of the mixture at this point. Perform turning motion to mix with hand.
Step 2
Remember, we are using creaming mixing method to form this cookie dough. Now, add soft butter at room temperature, vanilla, almond essence, and eggs and continue to cream at low-to-medium speed for about 2 minutes or until properly mixed
Step 3
Introduce the flour and mix at low speed until an evenly mixed dough is formed. Optionally, you can add around 75g of crushed blanched almonds if you want that nutty bite sensation between your mouth.
Step 4
Take your prepared baking tray, lightly greased or with a parchment paper on. You can form these cookies in numerous ways as the dough is pretty much stiff and easily be able to manipulate to any shape and size with hands or fancy cookie cutting tools. Personally, I like drop method which using either a spoon or a medium sized stoop to drop dough ball on to the tray. After, gently press-down and slightly flatten to form a cookies. Since we don’t use a leavening and already halfway flattened, don’t have to have lot of space in between cookies when baking. So, 1-1 ¼ inches is more than enough spacing if you are making small-to-medium sized or tablespoon full dough per cookie.
Step 5
Pre-heat your oven to 375o F (190o C) and bake them for 10-11 minutes on the center rack. At the mark of 8 minutes check for any risk of over baking due to some inconsistencies of ovens. However, if you want your cookies to be super crispy bake them up to 12 minutes.
Storing Instructions of Almond Tea Cookies
by Robin Nalaka Daundaratne
How to freeze your cookie dough
Once you reach step 4 where you are forming the dough balls, place them on the tray and transfer to refrigerator. Leave them to chill and set properly for 60-90 minutes. Then, place the dough units in sealable bags or containers and send to your freezer. Now, you can use them within 3months for best quality.
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Storing your baked tea biscuits
Similar to many other kinds of home baked cookies or biscuits, you can store them in room temperature for 3 days if you are using a sealed container or a cookie jar or similar. If you intend to keep them longer, ideally place them in a fridge where you are able to preserve them for 5-6 days.
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Tea Cookies' Nutritional Facts
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Please refer to same information related to Tea Butter Cookies