Little almond cookies

Little almond cookies

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(8 ratings)

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

Easy

Makes 40 small cookies
These delicate snow-dusted Mexican cookies are rich, crumbly and melt in the mouth

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal52
  • fat3g
  • saturates1g
  • carbs6g
  • sugars4g
  • fibre0g
  • protein1g
  • salt0.04g
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Ingredients

  • 50g whole almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 100g soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

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.

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Comments (7)

Luisa S's picture

The most delicious cookies I've ever made!!
Used 140g of flour and they worked perfectly. Also used slvered almonds and toasted them in a pan instead of whole almonds. Thanks Thomasina

Bethanwy's picture
3.75

Having looked at the other comments on here I used slightly less flour and I found the recipe to be brilliant and no had problem rolling it out. I made double and both my partner and I took them into work and they went down brilliantly.

just trying...'s picture
3

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
4

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
5

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
5

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
5

Loved thhis recipe, so simple to make. :D

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