Ingredients
Equipment
Method
- Toast the almonds in a dry skillet over medium heat for about 3-4 minutes until fragrant and slightly golden. Transfer to a chopping board and chop finely once cooled.
- In a large mixing bowl, beat the softened butter and superfine sugar together with a spoon or hand mixer until the mixture is light, fluffy, and pale in color, about 2-3 minutes. You should hear a gentle mixing sound and see the mixture smoothening out.
- Add the egg and vanilla extract to the butter mixture. Whisk or stir until fully incorporated, creating a smooth, slightly shiny batter.
- Stir in the all-purpose flour, almond flour, salt, and chopped almonds. Mix until the dough begins to come together; it may be a little crumbly but should hold when pressed between your fingers.
- Turn the dough onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Roll out the dough to about 0.5 cm (1/4 inch) thickness, smoothing the surface with a gentle hand.
- Use a cookie cutter or glass to cut out rounds of dough. Carefully transfer the shapes onto a parchment-lined baking sheet, spacing them about 2 cm apart to allow for spreading.
- Bake the cookies in a preheated oven at 180°C (350°F) for 12-15 minutes until the edges are golden brown and fragrant. You'll notice a warm, nutty aroma filling the kitchen as they bake.
- Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely, revealing their crisp, crumbly texture.
- Once cooled, enjoy these fragrant, golden almond cookies plain or dusted with a little powdered sugar for an elegant finish. Serve with tea or coffee for a cozy treat.
Notes
Chilling the dough for 30 minutes before baking helps prevent spreading and enhances flavor. Toast the almonds well for a deeper aroma. Store in an airtight container to keep crisp for up to a week.