Almond Butter Cookies
Almond cream shortbread made with added almond powder: brush the surface with egg wash, dip in granulated sugar, and bake.
Ingredients
cake flour (sifted)
200 g
powdered sugar (sifted)
100 g
baking powder (sifted)
3 g
baking soda (sifted)
3 g
almond flour (sifted)
30 g
butter
100 g
milk
50 g
granulated sugar (for topping)
to taste
egg wash (for topping)
to taste
Instructions
1
Step 1
Combine the cake flour, powdered sugar, baking powder, baking soda, and almond flour; sift them together.
2
Step 2
Add the butter and rub in by hand until the mixture looks crumbly (for larger batches, mix at medium-low speed using a flat beater in a stand mixer).
3
Step 3
Pour in the milk and fold gently with a cutting motion until a dough comes together. Wrap and chill in the refrigerator for 20 minutes to relax the gluten.
4
Step 4
Roll out the rested dough to about 0.3 cm thick and stamp out shapes using a plum-blossom cookie cutter.
5
Step 5
Brush the tops with egg wash, dip each one in granulated sugar, and place them on a baking tray.
6
Step 6
Bake in an oven at 180°C top heat / 160°C bottom heat for 10 minutes, until the surface is golden.
