|Toasted ground almonds|
Coincidentally, my mom had just roasted some almonds the night before, and I had ground almonds, left over from macarons I made a couple of weeks before, in the refrigerator.
So I had to make these cookies. Even if it meant procrastinating my homework.
I used vanilla sugar, which is really easy to make if you have vanilla beans. Use the seeds to bake something else and put the empty pod in a container with 1 cup of sugar. Close the container and the sugar will be infused with vanilla flavor in a week or so. If you don't have it on hand, you can use regular sugar and a bit of vanilla extract.
So anyways, these cookies are really easy to make, and the flavor is an almond-lover's dream. It's a very unique cookie and a new favorite of mine. It's soft on the inside and crisp on the outside. It may even be better than the ones I had at church.
And they were really quick to make so I have plenty of time to do my homework!
Unforgettable Almond Cookies
makes about 20 cookies
1/2 cup butter, room temperature
1/2 cup vanilla sugar (or regular sugar)
1 large egg
1-1/4 tsp almond extract
1 tsp orange zest
3/4 cups all-purpose flour
1/8 tsp cinnamon
1/2 tsp salt
1 cup toasted ground almonds
1 large egg white (2tbs) and one tbs water (to coat)
About 20 whole toasted almonds
Preheat oven to 400*F. Line a large baking sheet with parchment paper.
Cream together the sugar and butter until light and fluffy (about 5 minutes). Add the egg, extract, and zest. Mix until well combined.
In a small bowl, whisk together the flour, cinnamon, and salt. Add to egg mixture and mix until incorporated. Add ground almonds and mix until just combined.
Roll a little less than a tablespoon of dough into a ball and place onto the sheet and repeat. Press your thumb or the end of a wooden spoon into the dough. Then press one almond into each indent. Whisk together the egg white and water and brush onto the dough.
Bake for 9-11 minutes, until edges are golden brown. Remove from the oven and let rest on the baking sheet for a couple of minutes until transferring the cookies to a cooling rack to cool completely. Keep in an air-tight container.