Almond Cookies
Super crumbly almond cookies with chopped almonds in the cookies. They're so good you won't stop eating!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 130 g (4⅔ oz) shortening
- 70 g (2½ oz) icing sugar (powdered sugar)
- 1/4 teaspoon salt
- 80 g (2⅘ oz) cornstarch
- 120 g (4¼ oz) all-purpose flour (or plain flour)
- 60 g (2 oz) almond flakes (lightly roasted)
- 1/4 teaspoon almond extract (optional)
Instructions
- 1
Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
- 2
In a medium bowl, beat the shortening, icing sugar, salt, and almond extract (if using) until smooth.
- 3
Add the sieved corn flour and all-purpose flour, followed by the almond flakes. Stir until well incorporated to form a soft dough.
- 4
Roll the dough between sheets of plastic until it is 1 cm (½ inch) thick. Dust the cookie cutter with some flour and cut out rounds. Arrange the cookies on the baking sheets.
- 5
Bake in the preheated oven at 160°C (325°F) for 20 minutes. Remove from the oven and let cool completely. Store in an airtight container.