These simple butter cookies are full of buttery goodness without a sugar overload, and best enjoyed with a cup of Arabic coffee or tea.
(This recipe makes approximately 24 cookies)
INGREDIENTS: 1 cup unsalted butter (room temperature) 1/2 cup icing sugar 1/2 cup sugar 2 cups all-purpose flour 1 cup blanched almonds (cut each into half) 1/2 teaspoon almond extract (or vanilla extract) 1/2 teaspoon salt
METHOD: ▪ Preheat the oven to 150 degrees celsius ▪ Using a mixer, beat the butter and both sugars in a mixing bowl for 5 minutes ▪ Add in the almond extract ▪ Add the flour in gradually ▪ Once dough is completely mixed, transfer from the bowl into a container or tray ▪ Cover with plastic wrap and chill in the refrigerator for up to one hour ▪ Line your baking trays with parchment paper ▪ Thoroughly flour your working surface ▪ Roll out the chilled dough into a tubular shape approximately 1.5 to 2 inches thick ▪ Cut diagonally and place on baking trays ▪ Place one almond in the middle of each cookie ▪ Bake for 12 minutes ▪ Once baked, remove from oven and leave on tray for five minutes before transferring to a wire rack to cool completely
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