Almond Cookies
Super crumbly almond cookies with chopped almonds in the cookies. They're so good you won't stop eating!
Servings: 8 people
Equipment
- Round cookie cutter
Ingredients
- 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
- Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
- In a medium bowl, beat the shortening, icing sugar, salt, and almond extract (if using) until smooth.
- Add the sieved corn flour and all-purpose flour, followed by the almond flakes. Stir until well incorporated to form a soft dough.
- 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.
- 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.
Notes
I'm using www.convert-me.com for the conversion.
Nutrition
Serving: 8people | Calories: 271kcal | Carbohydrates: 29g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Sodium: 75mg | Fiber: 1g | Sugar: 9g