Dutch almond cookies recipe
Dutch Almond Cookies recipe
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|225 g||plain flour|
|1 tsp||ground cinnamon|
|225 g||unsalted butter, softened|
|1 large||egg, separated|
|120 g||flaked almonds or blanched almond halves|
Makes about 48 cookies.
Preheat oven to Gas Mark 3, 325°F, 170°C.
Butter a 15×10 inch, 375x250mm baking tray and then line the bottom with foil leaving a 2 inch, 5cm overhang at both ends. Butter foil.
Mix flour, cinnamon and salt in a bowl until well distributed.
Cream butter and sugar in another bowl until pale and fluffy. Beat in egg yolk and then mix in flour mixture until well combined.
Spread batter evenly in pan with a spatula.
Lightly beat the egg white in a small bowl and then brush some of it over batter. Sprinkle evenly with almonds.
Bake until top is golden brown and edges begin to pull away from the sides, about 35-40 minutes. Cool in pan for 10 minutes, then transfer still on foil to a cutting board. Discard the foil.
Cut into 2 inch, 5cm squares while still warm and then cut through diagonally to create triangles. Allow to cool completely on wire rack.
ca. 30 min
ca. 2 hrs
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