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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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From Bon Appetit Best of the Year issue January 2006. These are small, dainty cookies ideal for teatime! Egg-free, too! Ingredients:
1/2 cup unsalted butter, to room temperature |
1 cup powdered sugar, plus |
1/3 cup powdered sugar |
2 teaspoons pure vanilla extract |
1 teaspoon almond extract |
1/2 teaspoon ground allspice |
3/4 teaspoon ground cardamom |
1/2 teaspoon ground cinnamon |
1/4 teaspoon black pepper (my addition) |
1/4 teaspoon salt |
1 cup unbleached white flour |
3/4 cup toasted almond, finely chopped (not almond flour!) |
Directions:
1. Toast almonds and set aside to cool. Once cooled, finely chop.
2. Preheat oven to 325 degrees.
3. In a large mixing bowl, using electric beaters, cream the butter, 1/3 cup powdered sugar, both the extracts, spices and salt.
4. Beat in the flour, then stir in the ground almonds. (Tip: I found it easier to stir in the ground almonds with lightly buttered hands.).
5. Use your hands to roll the dough into tablespoon size balls. Place on a parchment lined baking sheet 2 apart.
6. Bake the cookies until light golden, about 20-25 minutes.
7. Cool the cookies 5 minutes on the baking sheet.
8. Place the remaining 1 cup of powdered sugar in a large bowl. Working in batches, gently roll several hot cookies in the sugar. Cool again on wire rack.
9. Once all cookies are cool, gently roll all of them again in the powdered sugar and serve.
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