Almond Butter Cookies
Light, fragrant and buttery, and the delicate crumbs will just melt-in-your mouth. They do store well for two to three weeks in an air-tight container.
Ingredients
- 130 g butter - soft to touch
- 60 g icing sugar - sifted
- 1/2 tsp vanilla extract
- 35 g beaten egg - room temp
- 165 g cake flour or plain flour - sifted
- 30 g super fine almond powder - ground almond
Instructions
- Blend butter, vanilla and icing sugar together till white and fluffy, for about 1 minute.
- Add beaten egg in 3 batches till well combined before adding the next
- Pour in flour and almond powder. Using a rubber to fold well the mixture.
- Prepare a piping bag fitted with your favourite nozzle tip, fill in batter and pipe on non-stick baking tray or tray with parchment paper.
- Bake in preheated oven at 165 degrees C for about 18-20 minutes. Allow cookies to cool on wire rack before storing in an airtight container.
Notes
Please keep in mind that all oven temperatures and baking time varies
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