Almond cookies
Description
The recipe won't take much time. This almond cookie is quite easy to prepare. It can be stored for about 3 weeks. The cookies are delicious on their own and will taste even better when dipped in tea, coffee, or cocoa.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grease a baking sheet with butter. In a large bowl, mix together the flour and baking powder, set aside.
- 2
Step 2
2. Using an electric mixer, beat eggs and sugar in another bowl at medium speed.
- 3
Step 3
3. Add the melted butter and vanilla. Beat at medium speed.
- 4
Step 4
4. Gradually add the flour mixture in three batches, beating well after each addition.
- 5
Step 5
5. Using a rubber spatula, gently mix the toasted almonds into the dough. The dough should be firm enough but not too sticky. If the dough is too sticky, add a small amount of flour.
- 6
Step 6
6. Place the dough on parchment paper and divide it into 2 parts. On a lightly floured surface, roll each part into a flat rectangle 12 cm wide and 30 cm long. Place the rectangles onto the prepared baking sheet, about 5 cm apart from each other. Bake for 20–25 minutes, until golden brown. Let cool on the baking sheet for 5 minutes.
- 7
Step 7
7. Carefully place the rectangles onto a cutting board and, using a serrated knife, slice them into pieces.
- 8
Step 8
8. Place the slices back on the baking sheet, cut side down, and bake for 10 minutes, until golden brown. Flip the cookies and bake for another 10 minutes on the other side. Let cool completely on a wire rack, then serve.