Little almond cookies

Little almond cookies

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(6 ratings)

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Cooking time

Prep: 35 mins Cook: 30 mins Plus chilling and cooling

Skill level

Easy

Servings

Makes 40 small cookies

These delicate snow-dusted Mexican cookies are rich, crumbly and melt in the mouth

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
52
protein
1g
carbs
6g
fat
3g
saturates
1g
fibre
0g
sugar
4g
salt
0.04g

Ingredients

  • 50g whole almonds
  • 100g soft butter
  • 2 tbsp caster sugar
  • 1 tbsp dark rum
  • 140g-175g plain flour, plus extra for rolling out
  • icing sugar, to serve (about 100g)

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Method

  1. Heat oven to 170C/150C fan/gas 3 and roast the almonds for 5-10 mins until they are a pale golden colour. Cream together the butter, sugar, rum and a pinch of salt, then add the flour until the dough just comes together – it will be soft. Roughly chop the almonds and add them to the dough. Carefully roll out the dough on a well-floured surface to a 4-5mm thickness and cut out small cookies roughly 3-4cm across. Freeze the cookies on a baking sheet for 20 mins to harden.
  2. Bake the cookies in the oven for about 20 mins until just set – they will still be very pale. Lay out on a wire rack and dust icing sugar on both sides while they are still warm, being careful not to break them as you turn them. The icing sugar will melt. When they are cool, sprinkle them extremely generously with more icing sugar so that they are completely white. Store in an airtight container for up to 2 days, or freeze for up to 2 months.

Recipe from Good Food magazine, December 2009

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Comments

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just trying...'s picture
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1.does not yield 40 cookies...also i found the sugar very less so used about thrice the mentioned quantity...the dough is very crumbly and impossible to cut...so just wrap it in plastic wrap like a sausage ad freeze for about 20 mins and then cut with a thread and not a knife ....overall hey turned out to be good...used brandy instead of rum though

Frantic Flapjack's picture
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The mixture was extremely crumbly and difficult to handle. I rolled into a sausage shape and froze for an hour but when I came to slice into rounds, it was still crumbly so I sliced into thick rounds so only got 12 biscuits instead of 40!! They tasted lovely though and the texture was great. Served them with margarita ice-cream.

jennypiccolo's picture
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Amazing biscuits. Made these to go with my favourite chocolate mousse and they were better than the mousse. Almonds give them a lovely texture and crunch. Took the leftovers to work and they vanished immediately. Highly recommended!

inathalie's picture
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Made them yesterday - went down as a huge hit!
I added the maximum quantity of flour and the dough become quite crumbly. I formed a roll of it using my hand, wrapped it with foil and put in fridge for about an hour. After that I just cut it into little round slices and baked.
They were awesome and so simple to make!

amy453's picture
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Loved thhis recipe, so simple to make. :D

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