Almond Shortbread Cookies
These delicate almond shortbread cookies are crisp around the edges, tender in the centre and wonderfully fragrant with almond. They are perfect with a cup of tea or coffee and make a lovely homemade gift.
Today I am not going to write much, nor do I have to write the recipe. The recipe I have taken from Deeba, who is what her blog name describes: Passionate about Baking.
She also likes to call herself a domestic Engineer, but I think she is more than that. Deeba is a confectionery artist.
I have not seen anyone create such beautiful cakes, "embroided" with love and affection for her family. If you haven't visited Deeba's blog yet, you should and I am sure that you will be amazed by all her creations. Thanks Deeba.
I adapted the recipe slightly by using bitter almond extract instead of the original flavouring and doubling the quantities, which yielded about 50 cookies. I also added some chocolate ganache on top.
Although mine may not have been as beautifully presented as Deeba's, they were made with just as much love and were a special Valentine's treat for my husband.
Happy Valentine's Day!
Almond Shortbread Cookies
These delicate almond butter cookies are crisp around the edges, tender in the centre and wonderfully fragrant with almond. They are perfect with a cup of tea or coffee and make a lovely homemade gift.
Ingredients
- 225 g unsalted butter, softened
- 150 g caster sugar
- 1 large egg
- 1 teaspoon bitter almond extract
- 1 teaspoon vanilla extract
- 300 g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 300 g couverture chocolate
- 1 tablespoon butter
Instructions
- Beat the butter and sugar together until light and fluffy.
- Add the egg, bitter almond extract and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll the dough into walnut sized balls and place them on the prepared baking trays, leaving about 5 cm between each cookie.
- Flatten each cookie slightly with the palm of your hand or the bottom of a glass. If using, press a few flaked almonds onto the top of each cookie.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Leave the cookies on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with icing sugar before serving, if desired.
Notes
Nutrition Information
Yield 50 Serving Size 1Amount Per Serving Calories 68Total Fat 4gSaturated Fat 2gUnsaturated Fat 1gCholesterol 13mgSodium 14mgCarbohydrates 8gFiber 0gSugar 3gProtein 1g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
Happy Valentine's Day Ivy! Nice biscuits!
Happy Valentine's to you as well Peter.
Lovely-looking biccies!
Loved the sentimental card Ivy. I'm sure you had a cherished day with your family for Valentine's Day 😀
Hi Ivy...you embarass me! Your cookies look great & thanks for trusting my words to make double the amount. Wish we got bitter almond essence here too; I would readily use that as I'm quite a 'bitter' type of person...dark bitter choc etc is very me! Thanks again & hope you had a GREAT V-Day!! LOL Deeba
Thanks Deeba, they are sooooooo tasty.
Ivy, you're hearts look wonderful. I hope you had a fabulous valentine's and thank you for the lovely card. 🙂
Happy Belated Valentines day to you too, darling!!! ♥♥♥
Loved the card!!!
Thanks, the same to you.