Almond cookies, quick and easy snack

I love baking cookies and enjoying them as an afternoon snack, and the weekend is a great time for it. These almond cookies, inspired by a Jane Asher recipe, are a great option when time is short—simple and quick.

To prepare them, basic ingredients and a touch of almond are used that gives them a special flavor and texture. You can use different types of almond: ground almonds, crocanti almond or a combination of both, to your liking! In 30 minutes you can enjoy some fantastic cookies. A basic recipe to add to your cookbook along with the eggless chocolate cookies.

Ingredients

12-16 cookies

• 65 g of sugar
• 120 g butter (at room temperature)
• 1 egg (lightly beaten)
• 1/2 teaspoon of vanilla essence
• 50 g of ground almonds (or a combination of ground almonds and crocanti)
• 135 g flour
• Crocanti or almond slices to decorate
• Icing sugar to decorate (optional)

Crafting

Preheat the oven to 190º with heat above and below.

In a bowl, using an electric mixer, beat the butter and sugar until creamy. Then add the egg and vanilla extract and mix until smooth.

We gradually incorporate the ground almonds and flour, mixing with a wooden spoon. Once done, we let the dough rest for about 10 minutes, using this time to line a baking tray with parchment paper.

Using a dessert spoon, take small mounds of dough and place them on the baking sheet, leaving a few centimeters between each mound (the cookies will spread in the oven). Place almond brittle or flaked almonds on top and press lightly (don't worry if some fall off during baking).

Bake the cookies for 15-20 minutes until golden brown. Remove from the oven, sprinkle with powdered sugar, and let them cool completely before serving.

Notes

This time I used almond brittle as a garnish because I didn't have any flaked almonds at home. With flaked almonds, the result is more eye-catching and you'll achieve a nicer presentation.

More information – Egg-free chocolate cookies

More information about the recipe