Almond cookies

Almond cookies

By
From
Scandinavian Baking
Makes
40
Photographer
Columbus Leth

Another dough that is great when baking with children, as the cookies can be cut into all kinds of shapes. Here, I have made angels, trees and stars.

Ingredients

Quantity Ingredient
200g caster sugar
200g plain flour, sifted, plus more to dust
75g ground almonds
200g cold butter, chopped
1 egg, lightly beaten

Method

  1. Mix the sugar, flour and almonds in a bowl. Rub in the butter with your fingers until the mixture resembles crumbs. Work in the egg, again with your fingers, until you get an even dough, then wrap in cling film and leave to rest in the refrigerator for one hour.
  2. When ready to bake, preheat the oven to 200°C. Roll out the dough on a lightly floured work surface and cut out shapes with a cookie cutter. At this stage you can make a little hole in the top of each, so they can be hung up later. Place them on a baking tray lined with baking parchment.
  3. Bake for five minutes, then leave to cool on a wire rack, re-piercing the holes for hanging if necessary while the cookies are still warm (they may have closed up as they baked).
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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