Ground almonds and almond extract give these cookies an intense almond taste. If you prefer it milder, reduce the extract in both the dough and icing to 1/4 tsp (1 mL) each.
- Portion size 52 servings
- Credits : Holiday Celebrations: 2007
MethodLine 2 rimless baking sheets with parchment paper or grease; set aside.
Spread ground almonds on small rimmed baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until light golden, about 5 minutes. Let cool.
In large bowl, beat butter with sugar until fluffy; beat in almond extract. In separate bowl, whisk together ground almonds, flour and salt ; stir into butter mixture to form stiff dough, kneading with hands if necessary.
Roll dough into 1-inch (2.5 cm) balls. Place, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until light golden, 16 to 18 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Icing: In small bowl, stir sugar, 1 tbsp (15 mL) of the milk and almond extract, adding as much of the remaining milk as necessary to make thick spreadable icing. Spread over cookies; sprinkle with coloured sugar. Let stand until icing is firm, about 4 hours. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Nutritional facts Per cookie: about
- Sodium 37 mg
- Protein 1 g
- Calories 93.0
- Total fat 5 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0