Almond Butter Cookies
These Almond Butter Cookies are made with butter and roasted ground almond. To make cookies only with butter, you need to use cold butter so that the end products are not oily.
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Ingredients
- 260 g blanched sliced almond
- 125 g plain flour
- 125 g cornstarch
- 115 g icing sugar
- ⅛ tsp fine salt
- 190 g cold butter salted, diced
- 25 g egg
For decoration:
- 96 pcs sliced almond
For egg yolk wash:
- 1 egg yolk
- ½ tbsp plain water
Instructions
- Preheat oven to 170°C/340°F. Spread sliced almond on a baking tray, and bake at 170°C/340°F for 12 minutes. Set aside to cool completely. (Note: Blanched almond is almond without skin.)
- Process into ground almond using a food processor.
- Combine plain flour, cornstarch, and icing sugar, sieve through, and mix well. Add in salt and cold butter, and rub the butter into the flour mixture. Add in ground almond, and mix well. Add in egg, and mix until combined.
- Take out ½ tablespoon (about 8 g) of dough, press until firm, and shape gently into a ball. Lightly flatten with palm, and place on a lined baking tray.
- Preheat oven to 160°C/320°F.
- Top each with sliced almond.
- For egg yolk wash: Add water to egg yolk, mix well and strain through a sieve.
- Brush the top with some egg yolk wash.
- Bake in the preheated oven at 160°C/320°F for 30 minutes. When the baking is done, let the cookies cool in the oven for 10 minutes before removing them. Set aside to cool completely after removing from the oven. Preheat the oven to 160°C/320°F again before baking the 2nd batch.
- When completely cooled, transfer the almond butter cookies to airtight containers for storage.
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Notes
This recipe yields 96 pieces of cookies.
The nutritional value for reference is for 1 cookie.
Nutrition (per serving)
Calories: 51kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 7mgSodium: 16mgPotassium: 30mgFiber: 1gSugar: 1gVitamin A: 54IUCalcium: 11mgIron: 0.2mg
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