Almond Pepper-Salt Cookies
A savory, crispy cookie made with chopped almonds and chili powder.
Ingredients
Unsalted butter
140g
Salt
1 teaspoon
Egg whites
2
All-purpose flour
300g
Chopped almonds
80g
Chili powder
2 tablespoons
Instructions
1
Step 1
Place the unsalted butter and salt in a bowl and beat with a whisk until softened.
2
Step 2
Add the egg whites in 2–3 batches, mixing well each time; make sure each addition is fully incorporated before adding more egg whites.
3
Step 3
Sift the all-purpose flour and fold it into the butter-and-egg mixture until evenly combined.
4
Step 4
Stir in the chopped almonds until well mixed.
5
Step 5
Place the dough in a plastic bag and chill it in the refrigerator.
6
Step 6
Remove the hardened dough from the fridge and, keeping it inside the plastic bag, roll it out to a 0.3 cm-thick sheet. Cut open both sides of the bag so it becomes a single large plastic sheet. Sprinkle chili powder over the dough sheet, use a cookie cutter to press out your desired shapes, and place them on a baking tray lined with parchment paper. Bake in the oven at 175°C for 12–15 minutes.
