Time
prep 0:15
total 0:35
Ingredients
| 1-2/3 cup | ground almonds (use food prosessor but be careful as you don't want to end up with paste) | | 1 cup | flour | | 1/2 tsp. | baking powder | | 1/4 tsp. | salt | | 1/2 cup | butter, softened | | 1/3 cup | sugar | | 2 tbsp. | vanilla | | 1 tsp. | almond extract | | 36 | whole almonds |
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Instructions
Preheat oven to 350°F and cover 2 cookie sheets with parchment paper. In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
In a large mixing bowl cream butter and sugar until light and fluffy. Mix in extracts. Mix in flour mixture until well blended. Beat until thoroughly combined. Form dough into 36 balls and place a whole almond in center of each ball. Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
Note: I baked my second batch at 325°F but it could just be my oven that runs hot.
Author's Comments
Don't let all the vanilla scare you away. These are excellent cookies. Very nutty and delicately sweet. A fine finish to a heavy or spicy meal. To add a unique taste substitute the vanilla with 1 tablespoon of gin. The original recipe stated that. I have never tried it.
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