Warning: This recipe is awful for your health. I’m pretty sure just by looking at the pictures 1/2 of your arteries will spontaneously clog and you’ll go into a butter coma.
That said… these cookies are fabulous. I’ve been trying more and more recipes out of my Professional Baking cookbook and they are always so amazing! I guess it’s because it’s (literally) a textbook for pastry school… which makes me want to go to pastry school! A girl can dream, right? Anways, these cookies… melt in your mouth. But they’re also just a little chewy from the almonds, and just… divine. I can see accidentally eating a dozen in one sitting. Self-control or hungry neighbors would be an important key to surviving these treats. What makes them even worse? They are ridiculously easy to make and don’t have very many ingredients.
Recipe: Buttery Almond Cookies
8 oz butter, softened
2.5 oz powdered sugar
1 oz brown sugar
1/4 tsp salt
1 tsp vanilla
8 oz flour
6 oz almonds, ground*
extra powdered sugar, for dusting (maybe about 1/2 a cup)
Cream together the butter and sugars. Mix in the salt and vanilla, followed by the flour. After all the flour has been incorporated, stir the ground almonds into the dough, which should be fairly firm, but pliable enough to mold with your hands. It should not be sticky.
Mold the dough into either balls or whatever shape you want (I chose crescent) and place on a lined baking sheet. Bake at 350 degrees for 20-25 minutes, or until deliciously golden brown. After they’ve had a second to cool, dust the cookies generously with powdered sugar**. Attempt not to eat all of them at once because they are so scrumptious.
*I ‘ground’ my almonds in a tiny food processor (its adorable!)
**To dust my cookies I found a metal wire strainer and scooped the powdered sugar in there, and then I tapped the side with a spoon over the cookies. It works pretty well. (see picture above)