Recipe adapted from the Everybody Eats Well in Flanders’ almond cookie recipe
I used all butter, omitted the vanilla essence, and used caster sugar (icing sugar had run out, I prefer a slightly less crumbly cookie, and it’s so much more manageable). Reduced the amount of baking powder to almost nothing as I don’t want the cookies to spread too much and lose their shape. Also, shaped the cookies to a smaller size using a mould so cooking time is adjusted accordingly. And baked it at my usual “cookie” temperature/ time as I like to bake cookies at a lower temperature to get (my preferred) crispy vs melty texture. No glaze.
This makes about 60 teeny tiny cookies. I bake about 1/3 of the dough at a time, storing the rest in the fridge/ freezer.
125g butter (room temperature/ soft)
100g sugar (icing, caster, granulated, it doesn’t matter really)
1 egg yolk
175g plain flour
1/2 tsp baking powder
1/8 (very light sprinkle) salt
75g ground almonds
Cream the butter and sugar together.
Add the egg yolk
Fold/ stir in the flour/ salt/ baking powder
Stir in the ground almonds. Combine with your hands if necessary.
Divide the dough into 3, and either bake right away or form into logs, wrap in cling film and store in the fridge/ freezer as required.
Shape the cookies into 9g balls, and bake at 140C for about 15 minutes.