chewy almond cookies
- 250g (9 oz) unsalted butter, melted
- 1 cup (240g/8½ oz) firmly packed brown sugar
- 1 cup (220g/8 oz) caster (superfine) sugar
- 1 cup (120g/4½ oz) almond meal (ground almonds)
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups (300g/10½ oz) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1¼ cups (135g/5 oz) flaked almonds
- pure icing (confectioner’s) sugar, for dusting
- Combine the butter, brown sugar, caster sugar, almond meal, egg and vanilla in a bowl. Sift over the flour and baking powder and stir to combine.
- Place the flaked almonds on a plate. Roll 2 tablespoonfuls of the cookie dough mixture into balls and roll each ball in the flaked almonds to coat. Place on a large baking tray lined with non-stick baking paper and freeze for 30 minutes or until firm.
- Preheat oven to 180°C (350°F).
- In batches, place the chilled cookie balls on a large baking tray lined with non-stick baking paper, allowing for spreading. Bake for 15 minutes or until golden. Allow to cool on the tray.
- Dust with icing sugar to serve. Makes 22
Cook’s note:
If you want to bake these cookies in smaller batches, you can store the cookie dough in your freezer for up to 3 months. Allow the cookie dough balls to stand on the baking trays for 10 minutes before baking.
Photography: Con Poulos
© DONNA HAY GROUP
