An easy sweet treat with great flavour and texture
I am often asked which of my cookie recipes is my favourite, and it’s a question I truly cannot answer as I have to many from which to choose and I love them all. I usually select which recipe to bake either on a whim, because of a craving, or because of a family member’s request. Lately these buttery almond cookies have been making frequent appearances in our cookie jar. Inspired by Scandinavian almond cake, another favourite treat, I love these cookies because they have such a great texture and wonderful flavour, plus they are super quick and easy to make. As a bonus, they freeze beautifully also, so I usually make a double batch.
- 1/2 cup (125 mL) slivered almonds
- 1 cup (250 mL) softened butter
- 1/2 cup (125 mL) white sugar
- 1/2 cup (125 mL) brown sugar
- 1 egg
- 1 teaspoon (5 mL) almond extract
- 1/2 teaspoon (2.5 mL) vanilla extract
- 2 cups (500 mL) flour
- 2 teaspoons (10 mL) baking powder
- In a small, dry skillet, toast almonds over medium heat, stirring often, until just beginning to turn golden. Watch them carefully so they do not burn. Transfer to a plate and set aside to cool while you prepare the cookie dough.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together the butter and sugars until fluffy and lightened in colour. Add egg, almond extract and vanilla extract and beat until well blended.
- Combine flour and baking powder then add to butter mixture, stirring until fully incorporated. Add toasted almonds and stir to blend.
- Let cookie dough sit for 30 minutes at room temperature so the flour can become hydrated.
- Preheat oven to 350F.
- Using a small cookie scoop if you have one, drop dough in approximately 2 teaspoon portions onto prepared cookie sheets, spaced about 1 inch (2.5 cm) apart.
- Bake for 10 – 12 minutes until just starting to turn golden brown on the bottom.
Makes approximately 3 dozen cookies.