Easy Almond Cookies
Left to right: Almond Cookies and Walnut White Chocolate Snowballs (Photography by Yvonne Duivenvoorden)
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per Cookie: about | - |
| cal | 6565 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 10 mg10mg chol |
| sodium | 32 mg32mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 33 vit A |
| folate | 33 folate |
A mini ice-cream scoop is a quick way to form these nutty balls, a favourite recipe of Shanta Solanki of Woodbridge, Ont.
Ingredients
- 1 cup butter 1 cup butter
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 tsp vanilla 1 tsp vanilla
- 1/4 tsp almond extract 1/4 tsp almond extract
- 1 cup ground almonds 1 cup ground almonds
- 2 cups all-purpose flour 2 cups all-purpose flour
- 30 whole almonds 30 whole almonds
Preparation
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter until fluffy; beat in sugar, vanilla and almond extract. Stir in ground almonds. Stir in flour, 1/2 cup (125 mL) at a time, to make smooth dough.
Shape by 1-1/4-inch (3 cm) mini ice-cream scoop or rounded teaspoonful (5 mL) into cookies; place on prepared pans, leaving 1 inch (2.5 cm) between each.
Slice almonds horizontally in half. Gently press each, round side up, into cookie. Chill until firm, about 30 minutes.
Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until bottoms are golden, about 20 minutes. Let firm on pans for 3 minutes; transfer to racks to let cool. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)
Source : Canadian Living Magazine: December 2004
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