Ingredients
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150g almond meal
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225g unsalted butter, chilled and cubed
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Pinch sea salt
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2 eggs
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1 tsp Queen Finest Natural Almond Extract
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1 tsp Queen vanilla extract
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1 3/4 cups (220g) plain flour
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1 cup caster sugar
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1/2 tsp bicarb soda
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Flaked almonds
Method
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1
In the bowl of a stand mixer (or using a large bowl with hand beaters) combine the almond meal, butter and salt and mix on low for a few minutes until the mixture resembles chunky breadcrumbs. Add 1 egg, almond extract and vanilla extract and mix until just combined.
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2
In a separate bowl, combine the flour, sugar and bicarb soda and whisk with a fork to combine. Add to the bowl of the stand mixer and mix until just incorporated.
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3
Pour mixture onto a clean bench top and bring together into a disc then wrap in cling film and chill for 1-2 hours.
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4
Preheat oven to 165°C and line 2 baking sheets with baking paper. Crack the remaining egg into a small bowl and beat with a fork.
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5
Roll tablespoon sized pieces of the dough into balls then place on the prepared baking trays and press down on them until they are coin-like in shape. Brush the tops with the egg, place a flaked almond on top and press down gently.
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6
Bake for 15-18 minutes until the cookies are turning a dark golden colour then remove fro the oven and let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely then serve.
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