Рецепт Armenian Almond Cookies
In need of a baked goody to say thank you to a new Armenian friend, my first thought was to make one of Rose's Heavenly Cakes, I may still do that in addition, but I decided that Armenian Almond Cookies were a must do.
I can see these easy to make, almond scented shortbread cookies making an appearance again on my Christmas cookie tray. I love any sweet with almonds, and shortbread has long seemed like a special, indulgent treat to me -- ever since a friend visiting the hospital when our first daughters (not a typo, we have twins) were born brought a box of shortbread. She said, "these are for you when you're up during the night." Obviously, my friend had children, and her thoughtful gift was greatly enjoyed but never during the light of day.
Ingredients
- 1 cup butter
- 1/2 cup sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup almonds, finely ground
- 24 whole blanched almonds
Directions
Preheat oven to 325 F (160 C)
Cream butter and sugar
Add flour and salt
Mix in extracts and ground almonds until the batter is well combined
Roll the dough into 24 balls about the size of a walnut (27g in my case)
Place on a baking sheet and flatten with a fork, making a criss-cross pattern, as you would with peanut butter cookies. No need to flour the fork, the dough isn't sticky
Lightly press one blanched almond on top of each cookie
Bake until the bottoms are lightly brown, about 25 minutes
Yields: 2 dozen