Butter and almond Cookies

I make cookies quite often.

When we talk about cookies, there are many types to choose from soft cookies, bar cookies, thin, thick, crunchy, etc. Today, the cookie that I chose is a simple and crunchy type.

A delicious cookie made with a lot of butter and no egg. This basic and retro cookie is easy to make, you can turn this basic recipe into different flavors by making small adjustments.

This time, I made 2 styles of cookie, a butter cookie with granulated sugar, and another with chopped almonds to add a delicious nutty taste. You can add chopped nuts to the dough too if you want.

As the cookie dough is soft, refrigerate it before shaping it making rolling the dough easier. After shaping the cookie dough into a log, you can make it in advance freeze it (for 1-2 months), and bake it when you want. 

Butter and almond Cookies

Make 30 pieces

Cookies dough

120 g ....................... Cake flour
35 g ......................... Almond powder
35 g ......................... Icing sugar
100 g ....................... Unsalted butter (cool, cut into 1 cm cubes)
1/8 tsp ..................... Salt
10 g ......................... Milk
1/2 tsp ...................... Vanilla extract

Finishing
.................................. Granulated sugar

20 g .......................... Chopped almonds

Sift the flour, almond powder, salt, and icing sugar into a bowl.

Add the butter and mix with a scraper or fingertips.

Until it resembles bread crumbs.

Mix milk and vanilla extract together and pour it into the bowl.

Mix until a dough forms.

Divide into 2 equal pieces, cover with plastic wrap, and refrigerate for 30 minutes.

Roll each dough into a 24 cm. log.

Cover and refrigerate for 3 hours.

Before baking, preheat an oven to 170℃.

Cover 1 log of cookie dough with granulated sugar.

Then cover another log of cookie dough with chopped almonds.

Cut the cookie dough, about 1.5 cm. thickness per piece. You will get 30 pieces.

Gently press the center of the dough.

Bake in the preheated oven at 170℃ for 20 minutes.

Let the cookies cool completely.

Butter and almond Cookies