This is a no-liquid bake, so it yields crumbly dough and has a fast bake. Be sure to let the cookies cool properly after applying the glaze so it hardens properly. These will stay consistently good for at least a week covered. I must admit, the first bite was interesting, but they’re devilishly addicting.
Almond Cookies
Ingredients
Cookies
- 1/2 c Butter, 1 stick, cold but softened
- 3/8 c Sugar (1/4 c + 2 tbsp)
- 1/2 tsp. Almond extract
- 1 c Flour
- 1/4 tsp. Baking powder
- 1/8 tsp. Salt
- 1 tbsp. Almond slices
Glaze
- 1/4 c Powdered sugar
- 1/2 tsp. Almond extract, scant
- 1 1/2 tsp. Water
Instructions
- Preheat oven to 400°F. Prepare a baking sheet with a silicon bake mat or parchment paper.
- In a medium mixing bowl, cream together the butter and sugar on medium-high. Beat in the almond extract.
- In a separate bowl mix the flour, baking powder, and salt. Slowly stir the flour mixture into the butter mixture, about 2 tbsp at a time.
- Add the flour mixture to the butter mixture, about 2 Tablespoons at a time, while stirring to combine. The dough will be dry and crumbly. Optionally stir in 1 tsp water to help with forming the cookie balls in the next step.
- Roll pieces of the batter into 1" balls and flatten slightly on the prepared baking sheet. Bake for 7 minutes. The cookies will not look done but since this is a no-liquid bake, the bake is primarily for the rise and to cook out the flour taste.
- In the meantime, make the glaze by combining powdered sugar, almond extract, and water in a small bowl with a rubber spatula. Continue mixing until there are no lumps.
- When done, let cookies cool until just warm to the touch. Top each cookie with a few almond slices, and drizzle with a spoonful of glaze.
